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.
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
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