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Lemon Ricotta Zucchini Pasta Recipe

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4.2 from 48 reviews

Lemon Ricotta Zucchini Pasta is a fresh, light, and creamy pasta dish featuring tender zucchini sautéed with garlic, combined with a bright lemon-ricotta sauce and finished with Parmesan and fresh basil. It’s a perfect quick and easy meal that balances creamy textures with zesty citrus notes.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces pasta (gluten-free if desired)

Vegetables & Aromatics

  • 2 medium zucchini, sliced, shaved or shredded
  • 2 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)

Cheese & Dairy

  • 1 cup (8 ounces) ricotta cheese
  • 1/4 cup Parmigiano Reggiano (Parmesan cheese), grated

Seasoning & Herbs

  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon zest
  • Salt and pepper to taste
  • 2 tablespoons fresh basil, torn

Instructions

  1. Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1-2 cups of the pasta cooking water before draining.
  2. Sauté the zucchini. While the pasta cooks, heat olive oil in a pan over medium heat. Add the sliced or shredded zucchini and cook, stirring occasionally, for about 3-5 minutes until just tender.
  3. Add garlic and red pepper flakes. Stir in the chopped garlic and red pepper flakes, cooking for about 1 minute until fragrant. Then turn off the heat.
  4. Prepare the ricotta sauce. In a bowl, mix together the ricotta, grated Parmesan, fresh lemon zest, salt, and pepper. Gradually stir in some reserved pasta water until the mixture forms a creamy sauce.
  5. Combine pasta and sauce. Add the drained pasta and sautéed zucchini to the ricotta sauce and toss well to coat evenly.
  6. Finish with basil and serve. Mix in the torn fresh basil leaves, adjust seasoning if needed, and serve immediately while warm.

Notes

  • Use gluten-free pasta for a gluten-free version of this dish.
  • Red pepper flakes add a mild heat; omit if you prefer a milder flavor.
  • Reserve enough pasta water to adjust sauce consistency as needed.
  • Fresh lemon zest is key for bright, fresh flavor—do not substitute with bottled lemon juice for the same effect.
  • This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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