Simple Lemon Ricotta Zucchini Pasta Recipe: A Bright Twist

Summer’s bounty meets culinary magic in this lemon ricotta zucchini pasta that’ll make taste buds dance with delight.

Creamy ricotta blends seamlessly with bright citrus notes, creating a symphony of flavors.

Zucchini adds a fresh, tender texture to every forkful of this light and satisfying dish.

Fresh herbs and a sprinkle of parmesan cheese elevate this simple recipe from good to extraordinary.

Each ingredient plays a crucial role in crafting a meal that’s both comforting and elegant.

Whip up this quick pasta for a weeknight dinner that promises to impress and satisfy your hunger with minimal effort.

Prepare to fall in love with a recipe that transforms ordinary ingredients into something truly spectacular.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 370 kcal

Servings: 4

Ingredients for Lemon Ricotta Zucchini Pasta That Pop with Freshness

• Pasta: Choose a shape that holds sauce well, like penne or fusilli for maximum flavor absorption.
• Salted Water: Enhances pasta's natural taste and seasons from within.

• Zucchini: Fresh, firm zucchini brings a delicate summer sweetness and texture to the dish.
• Garlic: Adds a robust, warming flavor that complements the creamy sauce.

• Ricotta Cheese: Creamy, soft cheese that creates a luxurious, silky sauce base.
• Parmesan Cheese: Provides a nutty, sharp depth to balance the mild ricotta.
• Lemon Zest: Brightens the entire dish with its vibrant, citrusy essence.
• Lemon Juice: Adds a tangy punch that cuts through the richness of the cheese.
• Salt and Pepper: Essential for layering and enhancing all other flavors.

• Fresh Basil: Adds a fresh, herbal note that elevates the entire dish.
• Red Pepper Flakes: Introduces a subtle heat for those who enjoy a spicy kick.
• Extra Parmesan: Allows for additional cheesy richness to taste.

Tools You’ll Want for Lemon Ricotta Zucchini Pasta Night

• Large Skillet: Essential for sautéing zucchini and creating the pasta dish's main cooking surface.
• Pasta Pot: Needed for boiling pasta with enough space to cook noodles perfectly.
• Mixing Bowl: Used for combining ricotta sauce ingredients and creating a smooth mixture.
• Cutting Board: Helpful for preparing zucchini and chopping garlic.
• Sharp Knife: Required for slicing zucchini and mincing garlic.
• Wooden Spoon or Spatula: Perfect for stirring pasta and zucchini while cooking.
• Grater: Useful for zesting lemon and grating Parmesan cheese.
• Colander: Needed to drain pasta after cooking.

How to Put Together Lemon Ricotta Zucchini Pasta from Scratch

• Boil Pasta Perfectly

Toss pasta into a pot of salty water and cook until it’s tender yet firm. Save a cup of that starchy water before draining.

• Sizzle Zucchini

Warm olive oil in a roomy skillet. Toss in zucchini and let it dance until golden and soft. Sprinkle garlic and let it sizzle briefly. Season with a pinch of salt and pepper.

• Whip Up Creamy Sauce

In a mixing bowl, blend ricotta with bright lemon zest, tangy juice, nutty Parmesan, and a dash of seasoning.

• Marry Flavors Together

Slide drained pasta into the zucchini skillet. Fold in the creamy ricotta mixture. Splash in reserved pasta water bit by bit, creating a silky smooth coating that hugs every pasta strand.

• Final Flourish

Do a quick taste test and adjust flavors. For extra pizzazz, shower with Parmesan, scatter fresh basil, or sprinkle fiery red pepper flakes. Serve hot and enjoy immediately.

Smart Tips to Enhance Lemon Ricotta Zucchini Pasta Flavor

• Golden-brown zucchini add depth and slightly caramelized flavor to the dish, enhancing overall taste and texture.
• Gradually add pasta water to create silky, clingy sauce that perfectly coats each pasta strand without becoming watery.
• Prepare ricotta mixture and sautéed zucchini separately up to one day in advance, then quickly assemble when ready to serve for a speedy weeknight meal.
• Swap regular pasta with gluten-free varieties, use dairy-free ricotta alternatives, or add grilled chicken for extra protein to suit different dietary needs and preferences.
• Replace zucchini with other seasonal vegetables like yellow squash, bell peppers, or asparagus to keep the recipe exciting and adapt to fresh market produce.

Serving Lemon Ricotta Zucchini Pasta with Style and Simplicity

• Zesty Summer Dinner Delight: Pair this light pasta with a crisp white wine like Pinot Grigio to complement the bright lemon flavors.
• Fresh Mediterranean Feast: Serve alongside a simple Greek salad with cucumber, tomatoes, and feta cheese for a complete Mediterranean-inspired meal.
• Protein Power-Up: Add grilled chicken or seared shrimp on top for extra protein and a heartier dining experience that transforms the dish into a more substantial meal.
• Brunch Brilliance: Enjoy this pasta as a sophisticated brunch centerpiece with a side of crusty sourdough bread and a light arugula salad for a weekend gathering that feels elegant yet effortless.

Storing Lemon Ricotta Zucchini Pasta Without Losing Its Zing

• Store leftover pasta in an airtight container for 3-4 days, keeping the ricotta sauce's creamy texture intact.
• Let the dish cool completely before refrigerating to prevent moisture buildup and maintain pasta's quality.
• Warm gently in a skillet with a splash of pasta water or milk to restore the sauce's smoothness, avoiding microwave drying.
• If possible, store zucchini and pasta separately to prevent soggy texture, mixing just before enjoying the next meal.

Sublime Lemon Ricotta Zucchini Pasta Recipe

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4.6 from 31 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Zesty lemon ricotta zucchini pasta delivers Mediterranean sunshine on a plate, dancing with fresh herbs and creamy cheese. Summer’s garden harvest meets Italian culinary passion, inviting you to savor each delightful, herb-kissed bite.

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Ingredients

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• 12 oz (340 g) pasta (spaghetti, linguine, or penne)
• 2 medium zucchinis, thinly sliced into half-moons
• 1 cup (240 ml) whole milk ricotta cheese
• ½ cup (50 g) grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon (zest and juice)
• ½–1 cup (120–240 ml) reserved pasta water
• Salt and black pepper, to taste
• Optional: red pepper flakes
• Optional: fresh basil for garnish

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Instructions

1. Pasta Preparation: Immerse pasta in generously salted water, cooking until perfectly tender. Carefully extract and preserve one cup of starchy liquid before draining.
2. Zucchini Transformation: Warm olive oil in a spacious skillet over medium flame. Introduce zucchini, allowing it to caramelize and soften for approximately 5-7 minutes. Incorporate minced garlic, sautéing briefly to release aromatic essence. Season with salt and freshly cracked pepper.
3. Ricotta Fusion: Whisk ricotta in a separate vessel, blending zesty lemon notes, citrus juice, aged Parmesan, and seasoning until smooth and harmonious.
4. Culinary Fusion: Marry pasta with golden zucchini in the skillet. Gently fold ricotta mixture throughout, gradually introducing reserved pasta water to create a luxurious, silky coating that embraces each pasta strand.
5. Final Flourish: Evaluate and refine seasoning. Elevate the dish with optional garnishes like additional Parmesan, fragrant basil leaves, or fiery red pepper flakes. Serve immediately while temperature and texture are optimal.

Notes

• Save the starchy liquid when draining pasta, as it helps create a silky, smooth sauce that perfectly coats the noodles and helps ricotta blend seamlessly.
• Pat zucchini dry before sautéing to prevent excess water release, ensuring golden edges and preventing a watery sauce.
• Add reserved pasta water gradually, stirring continuously to achieve desired sauce thickness and creamy texture without making it too runny.
• Swap regular pasta with gluten-free alternatives, use dairy-free ricotta for vegan version, or add grilled chicken for extra protein.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 3 g
• Sodium: 200 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 20 mg