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Lemon Zucchini Ricotta Pasta

Lemon Zucchini Ricotta Pasta: A Bright and Creamy Delight

Discover the vibrant flavors of Lemon Zucchini Ricotta Pasta, a creamy and quick dish perfect for summer evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons salted butter Feel free to use unsalted butter for a less salty option.
  • 1 small sweet onion Provides sweetness and depth; shallots make a great substitute if you prefer.
  • 3 cloves garlic Using fresh garlic results in the best taste.
  • 1 teaspoon Italian seasoning Enhances the overall flavor profile.
  • 1 teaspoon garlic powder Omit if the fresh garlic provides enough punch.
  • 1 tablespoon lemon zest Opt for fresh to maximize flavor.
  • 1 pinch red pepper flakes Adjust to suit your spice preference.
For the Pasta
  • 8 ounces short cut pasta Such as fusilli or penne.
  • 1 medium zucchini Grating helps it blend smoothly into the sauce.
  • 4 cups chicken or vegetable broth Homemade or low-sodium versions are best.
  • to taste salt Adjust to your taste for perfect flavor balance.
  • to taste black pepper Essential for seasoning.
For the Creaminess
  • 1 cup whole milk ricotta cheese Creates a rich, creamy sauce.
  • ½ cup freshly grated Parmesan cheese Nutritional yeast works well for dairy-free.
  • 1 tablespoon juice from 1/2 lemon Always go for fresh-squeezed.
  • ¼ cup fresh basil Other herbs can be substituted if needed.

Equipment

  • large pot
  • Grater
  • Measuring cups
  • Measuring spoons
  • Stirring spoon

Method
 

Step-by-Step Instructions
  1. In a large pot, melt butter over medium heat. Add chopped onion and minced garlic. Stir in Italian seasoning, garlic powder, lemon zest, and red pepper flakes. Sauté for 3–4 minutes until onion is translucent.
  2. Stir in short cut pasta, tossing to coat the pasta in the mixture. Cook for 1 minute.
  3. Grate zucchini and add to the pot with broth. Season with salt and black pepper. Bring to a boil, then simmer for 8–10 minutes until pasta is al dente.
  4. Lower heat and stir in ricotta cheese and Parmesan cheese. Squeeze in lemon juice and mix until creamy.
  5. Fold in chopped basil and cook for an additional 1-2 minutes, ensuring the dish is warmed through.
  6. Serve warm, garnished with extra Parmesan, fresh basil, red pepper flakes, or crispy breadcrumbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This dish is best enjoyed fresh! Leftovers can be stored, but the creamy sauce may thicken when reheating.

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