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
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12 oz pasta (spaghetti, linguine, or penne)
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2 tbsp olive oil
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2 medium zucchinis, thinly sliced into half-moons
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2 cloves garlic, minced
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1 cup whole milk ricotta cheese
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Zest of 1 lemon
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Juice of 1 lemon (about 2 tbsp)
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1/2 cup grated Parmesan cheese
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Salt and black pepper, to taste
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1/2-1 cup reserved pasta water
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Optional: red pepper flakes, fresh basil for garnish
Instructions
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Cook pasta:
Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain. -
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. -
Make ricotta sauce:
In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper. -
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. -
Finish & serve:
Taste and adjust seasoning. Top with extra Parmesan, basil, or red pepper flakes if desired. Serve immediately.
Notes
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Short on time? Use store-bought lemon ricotta (if available) for a quick shortcut.
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Want protein? Add grilled chicken, shrimp, or chickpeas.
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Love herbs? Stir in fresh basil or parsley right before serving.