Lemon Zucchini Ricotta Pasta
This Lemon Zucchini Pasta is the perfect summertime dinner recipe ready in less than 30 minutes. It’s easy to assemble all in one pot. With true restaurant-quality flavors it’s creamy, bright, and fresh all in one bite. Add your favorite protein too if you desire!
If there’s any veggie my family loves to eat a ton of during the summer months, it’s zucchini. I’m always finding new ways to use it and this Lemon Zucchini Ricotta Pasta is one of our go-to dinners. It’s quick to make all in one pot and uses mainly pantry staple ingredients. Plus, the ricotta and parmesan cheese make for a sauce that my kids will devour.
You can easily add protein to this pasta as well as any of your favorite herbs and spices. My biggest tip is to always use fresh lemon juice and zest, it takes the recipe to a whole new level! If you love a quick pasta, try my Boursin Pasta Recipe or Baked Salmon Pasta.
Why You’ll Love this Recipe
- Pantry pasta recipe. With half of the ingredients being pantry staples, it’s a pasta that’s easy to keep stocked at home for those super busy nights.
- Easy for using up summer zucchini. Whether you grow it in the garden or buy it from the store or farmers’ market, this is one recipes you definitely want to give a try.
- Versatile for kids and adults. With rich and cheesy flavors, it’s a summer pasta that will be a winner with all of your family and friends.
- One pot pasta. There’s nothing I love more than having only one pan to clean!
Ingredients
- Salted butter: Adds nice creaminess and richness to the pasta.
- Sweet onion: An aromatic that is great to flavor the base of the sauce.
- Garlic: Fresh is always best.
- Italian seasoning: Adds nice herbal flavor. You can also use dried oregano if you already have it at home.
- Garlic powder: Gives additional rich garlic flavor.
- Lemon zest: Adds a nice zing to the pasta.
- Red pepper flakes: For a hint of spice, you can also omit if you prefer.
- Short cut pasta: The best type of noodles for a bite with all the flavors.
- Zucchini: Key to this pasta, we grate it to help it melt into the sauce.
- Low sodium chicken or vegetable broth: Adds more richness to the pasta sauce.
- Whole milk ricotta cheese: Whole milk is key for a decadent and creamy texture.
- Freshly grated Parmesan cheese: Salty and bright in flavor.
- Lemon juice: Always squeeze it fresh, avoid the bottled juice. This heightens all the flavors.
- Fresh basil: A nice fresh herb for finishing.
How to Make Lemon Zucchini Pasta
- In a large pot or deep skillet over medium heat, melt the butter.
- Add the sweet onion, garlic, Italian seasoning, garlic powder, lemon zest, and a pinch of red pepper flakes. Cook for about 3–4 minutes until fragrant and softened.
2. Stir in the pasta and toss to coat in the lemon butter mixture.
3. Add the grated zucchini and broth. Season with salt and black pepper.
4. Bring to a boil over high heat, then reduce slightly and simmer for 8–10 minutes, stirring often, until the pasta is al dente and the broth has reduced into a light sauce.
5. Stir in the ricotta cheese, Parmesan cheese, lemon juice, and basil until creamy and fully combined.
6. Continue cooking for another 1–2 minutes until the sauce becomes silky and creamy.
7. Serve warm topped with extra Parmesan, basil, red pepper flakes, crispy breadcrumbs, or a drizzle of hot honey if desired.
Watch How to Make It
Expert Tips
- Boil the pasta to al dente. You want your noodles to have a bit of a bite and not be mushy.
- Grate the zucchini. This is how it melts into the sauce to make a creamy flavor.
- Always stir in the ricotta and parmesan cheese at the end of cooking. This prevents them from curdling in the sauce.
- If your sauce is too thick, add another splash of chicken broth or a little bit of pasta water. You want it to be creamy and decadent.
- Add some protein. This zucchini ricotta pasta would be great with chicken or shrimp!
- Have fun with garnishes. Add extra cheese, basil, golden brown breadcrumbs, or a little drizzle of hot honey.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Avoid freezing the lemon zucchini pasta as it will change texture once it thaws. It’s best served fresh!
FAQs
Yes! You can also use penne, mezze rigatoni, shells, or even elbow noodles.
I like to grate the zucchini on a box grater rather than slice it so it melts into the sauce naturally. Also allow the sauce to reduce to the correct consistency before adding the pasta noodles.
Yes, fresh herbs are always delicious. Add thyme, chives, mint, basil, or even parsley for added flavor.
More Delicious Pasta Recipes
Lemon Zucchini Ricotta Pasta (One Pot)
Ingredients
- 3 tbsp salted butter
- 1 small sweet onion finely chopped
- 2 cloves garlic chopped
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 2 tsp lemon zest
- Pinch of red pepper flakes
- 1 lb short cut pasta
- 2 zucchini grated
- 4 cups low sodium chicken or vegetable broth
- Salt and black pepper to taste
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese
- Juice from 1/2 lemon
- 1 cup fresh basil roughly chopped
Instructions
- In a large pot or deep skillet over medium heat, melt the butter.
- Add the sweet onion, garlic, Italian seasoning, garlic powder, lemon zest, and a pinch of red pepper flakes. Cook for about 3–4 minutes until fragrant and softened.
- Stir in the pasta and toss to coat in the lemon butter mixture.
- Add the grated zucchini and broth. Season with salt and black pepper.
- Bring to a boil over high heat, then reduce slightly and simmer for 8–10 minutes, stirring often, until the pasta is al dente and the broth has reduced into a light sauce.
- Stir in the ricotta cheese, Parmesan cheese, lemon juice, and basil until creamy and fully combined.
- Continue cooking for another 1–2 minutes until the sauce becomes silky and creamy.
- Serve warm topped with extra Parmesan, basil, red pepper flakes, crispy breadcrumbs, or a drizzle of hot honey if desired.
