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A platter with lemon zucchini ricotta pasta.
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Lemon Zucchini Ricotta Pasta (One Pot)

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!
Course dinner, Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings

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.

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