Lemon Ricotta Zucchini Pasta

Lemon Ricotta Zucchini Pasta: A Light and Flavorful Weeknight Meal

This Lemon Ricotta Zucchini Pasta is a bright, refreshing dish that comes together in just 20 minutes. With creamy ricotta, sautéed zucchini, and a hint of fresh lemon zest, this pasta is the perfect balance of light and indulgent. It’s ideal for busy weeknights when you want something quick, healthy, and full of flavor. Plus, it’s easily adaptable to gluten-free diets—just swap the pasta for your favorite gluten-free variety!

Ingredients

• 8 ounces pasta (use gluten-free if desired)
• 1 tablespoon olive oil
• 2 medium zucchini, sliced, shaved, or shredded
• 2 cloves garlic, chopped
• 1 pinch red pepper flakes (optional)
• 1 cup (8 ounces) ricotta cheese
• 1/4 cup Parmigiano Reggiano (Parmesan cheese), grated
• 2 teaspoons fresh lemon zest
• Salt and pepper to taste
• 2 tablespoons fresh basil, torn

Directions

1. Cook the Pasta

1. Begin cooking your pasta according to the package instructions. Remember to reserve 1-2 cups of the pasta water before draining it, as it will be used to create the creamy sauce.
2. While the pasta cooks, move on to preparing the zucchini and ricotta mixture.

2. Cook the Zucchini

1. Heat the olive oil in a large pan over medium heat. Add the sliced, shaved, or shredded zucchini and sauté for 3-5 minutes until just tender.
2. The zucchini should be soft but still slightly firm to retain its texture in the pasta.

3. Add Garlic and Red Pepper Flakes

1. Add the chopped garlic and a pinch of red pepper flakes (if using) to the pan with the zucchini.
2. Cook for about 1 minute until fragrant. Then, turn off the heat and set the zucchini aside.

4. Prepare the Ricotta Mixture

1. In a small bowl, mix the ricotta cheese, grated Parmesan, lemon zest, salt, and pepper.
2. Stir until well combined. The lemon zest adds a bright, citrusy flavor that pairs perfectly with the creaminess of the ricotta.

5. Create the Sauce

1. Gradually add the reserved pasta cooking water (a little at a time) to the ricotta mixture, stirring until it reaches a smooth, creamy consistency. The starchy pasta water helps bind the sauce to the pasta, creating a silky finish.

6. Combine the Pasta, Zucchini, and Sauce

1. Add the cooked pasta and sautéed zucchini to the ricotta mixture. Toss everything together until the pasta is evenly coated with the creamy lemon-ricotta sauce.

7. Garnish and Serve

1. Stir in the torn fresh basil for a burst of fresh, aromatic flavor.
2. Serve the pasta immediately and enjoy this light, zesty, and creamy dish!

Recipe Details:

• Prep Time: 10 minutes
• Cooking Time: 10-12 minutes
• Total Time: 20-22 minutes
• Servings: 4
• Calories: 380 kcal per serving

Why You’ll Love This Recipe

• Light & Creamy: The ricotta and Parmesan create a smooth, creamy sauce that feels indulgent without being heavy.
• Fresh & Zesty: The lemon zest and fresh basil brighten up the flavors, making it a perfect dish for any season.
• Quick & Easy: Ready in just 20 minutes, this recipe is ideal for busy weeknights when you need a healthy, homemade meal in a flash.
• Versatile: This dish is easily adaptable for gluten-free diets, and you can switch up the veggies or cheese to suit your preferences.

Tips for Success

• Reserve Pasta Water: Don’t forget to save some of the pasta cooking water! It’s essential for loosening the ricotta and creating a silky, cohesive sauce.
• Zucchini Preparation: For a fun twist, try slicing the zucchini into long, thin strips or using a vegetable peeler to create “zoodles” to add even more texture to the dish.
• Customizable Add-Ins: Feel free to add some protein like grilled chicken or shrimp for a heartier meal, or toss in extra veggies such as cherry tomatoes or peas for added color and nutrition.

Serving Ideas

• With a Side Salad: Pair this lemon ricotta zucchini pasta with a fresh green salad or arugula tossed with olive oil and balsamic vinegar for a balanced, nutritious meal.
• As a Light Main: Serve this pasta as a light main dish on its own, or as a side with grilled fish or chicken.
• Topped with Extra Cheese: For extra flavor, sprinkle some additional grated Parmesan over the top before serving.

Final Thoughts

This Lemon Ricotta Zucchini Pasta is a refreshing, creamy dish that’s both light and satisfying. The lemon zest and fresh basil add a burst of flavor that perfectly complements the creamy ricotta and tender zucchini. With its simple ingredients and quick preparation, this pasta is a great go-to recipe for busy evenings when you want something delicious and wholesome. Enjoy it with family and friends, or treat yourself to a bright, flavorful meal in no time!

Lemon Ricotta Zucchini Pasta

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• Author: Dulcia
• Total Time: 20-22 minutes
• Yield: 4 1x

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Description

This Lemon Ricotta Zucchini Pasta is a perfect combination of light, creamy, and fresh flavors. The creamy ricotta paired with lemon zest and tender zucchini creates a delightful sauce that coats every bite of pasta. This dish is quick to prepare, making it an excellent choice for a busy weeknight dinner or a refreshing summer meal.

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Ingredients

Scale 1x2x3x

8 ounces pasta (use gluten-free if desired)
1 tablespoon olive oil
2 medium zucchini, sliced, shaved, or shredded
2 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1 cup (8 ounces) ricotta cheese
1/4 cup Parmigiano Reggiano (Parmesan cheese), grated
2 teaspoons fresh lemon zest
Salt and pepper to taste
2 tablespoons fresh basil, torn

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Instructions

Cook the Pasta: Begin cooking the pasta according to the package instructions. While the pasta cooks, prepare the zucchini and sauce.
Cook the Zucchini: Heat the olive oil in a large pan over medium heat. Add the sliced, shaved, or shredded zucchini and sauté until just tender, about 3-5 minutes.
Add Garlic and Red Pepper Flakes: Add the chopped garlic and red pepper flakes to the pan with the zucchini and cook until fragrant, about 1 minute. Turn off the heat and set the zucchini aside.
Prepare the Ricotta Mixture: In a small bowl, mix the ricotta, grated Parmesan, lemon zest, salt, and pepper. Stir well to combine.
Create the Sauce: Reserve 1-2 cups of the pasta cooking water before draining the pasta. Gradually mix some of the reserved pasta water into the ricotta mixture until it reaches a smooth, creamy sauce consistency.
Combine Pasta, Zucchini, and Sauce: Add the cooked pasta and sautéed zucchini to the ricotta mixture. Toss everything together until the pasta is evenly coated with the sauce.
Garnish and Serve: Stir in the fresh basil and serve immediately. Enjoy this light and flavorful pasta dish with a bright lemony twist!

• Prep Time: 10 minutes
• Cook Time: 10-12 minutes

Nutrition

• Calories: 380