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Lemon Ricotta Zucchini Pasta

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired

Description

This pasta is creamy without being heavy, thanks to a lemony ricotta sauce that coats tender noodles and sautéed zucchini. It’s fresh, simple, and full of flavor—with a hint of Parmesan and a touch of citrus zing. Ideal for weeknight dinners or meatless Mondays!

Ingredients

  • 12 oz pasta (spaghetti, linguine, or penne)

  • 2 tbsp olive oil

  • 2 medium zucchinis, thinly sliced into half-moons

  • 2 cloves garlic, minced

  • 1 cup whole milk ricotta cheese

  • Zest of 1 lemon

  • Juice of 1 lemon (about 2 tbsp)

  • 1/2 cup grated Parmesan cheese

  • Salt and black pepper, to taste

  • 1/2-1 cup reserved pasta water

  • Optional: red pepper flakes, fresh basil for garnish

Instructions

  1. Cook pasta:
    Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.

  2. Sauté zucchini:
    While pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and cook 5–7 minutes, stirring occasionally, until tender and slightly golden. Add garlic and sauté 1 more minute. Season with salt and pepper.

  3. Make ricotta sauce:
    In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper.

  4. Combine:
    Add drained pasta to the skillet with zucchini. Stir in ricotta mixture. Slowly add pasta water, a little at a time, until sauce is creamy and coats the pasta.

  5. Finish & serve:
    Taste and adjust seasoning. Top with extra Parmesan, basil, or red pepper flakes if desired. Serve immediately.

Notes

  • Short on time? Use store-bought lemon ricotta (if available) for a quick shortcut.

  • Want protein? Add grilled chicken, shrimp, or chickpeas.

  • Love herbs? Stir in fresh basil or parsley right before serving.

Find it online: https://recipe.ukfinda.com/lemon-ricotta-zucchini-pasta.htm