Luscious Lemon Ricotta Zucchini Pasta Recipe for Summer Bliss

Zesty lemon ricotta zucchini pasta brings a burst of summer freshness to your plate.

Mediterranean ingredients dance together in this light, creamy dish.

Ribbons of tender zucchini weave through silky strands of pasta, creating a delightful texture.

Ricotta adds a smooth, rich backdrop to the bright citrus notes.

Simple ingredients combine to produce a meal that feels both elegant and comforting.

Fragrant herbs and a squeeze of lemon elevate this recipe from ordinary to extraordinary.

You’ll want to savor every delectable bite of this quick and satisfying dinner.

Why Lemon Ricotta Zucchini Pasta Feels So Fresh

• Effortless pasta dish that transforms simple ingredients into a delightful meal in under 20 minutes.
• Ricotta sauce delivers luxurious texture while zucchini adds fresh, light vegetable goodness without heavy complexity.
• Adaptable recipe allows simple modifications like adding protein, swapping herbs, or adjusting spice levels to suit personal taste preferences.
• Single-skillet cooking method means less kitchen mess and faster post-dinner cleanup, perfect for busy home cooks seeking convenience.

Ingredients for Light and Flavorful Pasta

Main Ingredients:

Pasta Group: – Pasta: Provides the base for the dish, choose a shape that holds sauce well like penne or fusilli.

Vegetable Group: – Zucchini, Garlic: Zucchini adds fresh flavor and texture, while garlic brings depth and aromatic notes. Select firm, bright green zucchini without blemishes.

Cheese Group: – Ricotta, Parmesan: Ricotta creates a creamy sauce base, and Parmesan adds sharp, salty complexity. Choose fresh, high-quality ricotta for best results.

Seasoning Group: – Salt, Black Pepper: Essential for enhancing overall flavor profile of the dish.

Citrus Group: – Lemon Zest, Lemon Juice: Provides bright, tangy notes that complement the creamy sauce. Use fresh lemons for most intense flavor.

Oil Group: – Olive Oil: Creates a smooth cooking base and adds subtle richness to the dish. Select extra virgin olive oil for best taste.

Optional Garnish Group: – Basil, Red Pepper Flakes: Adds fresh herbal notes or optional heat to finish the dish. Use fresh basil leaves if possible.

Cooking Lemon Ricotta Pasta with Zucchini

Step 1: Boil Pasta to Perfection

Grab a large pot and fill it with water. Sprinkle in a generous pinch of salt. Bring the water to a rolling boil and add pasta. Cook until it’s tender yet firm (al dente). Before draining, scoop out a cup of the starchy pasta water – this liquid gold will be your secret weapon later. Drain the pasta and set aside.

Step 2: Transform Zucchini into Golden Delights

Warm up a large skillet with olive oil over medium heat. Toss in sliced zucchini and let them dance around the pan. Stir occasionally, watching them turn tender and develop a beautiful golden color. After about 5-7 minutes, welcome minced garlic to the party. Let it sizzle for another minute. Sprinkle with salt and pepper to wake up the flavors.

Step 3: Whip Up a Creamy Ricotta Dream

• Ricotta cheese
• Lemon zest
• Fresh lemon juice
• Grated Parmesan
• Salt
• Black pepper

Stir until the mixture becomes smooth and inviting.

Step 4: Create Pasta Magic

Slide the drained pasta into the skillet with zucchini. Pour in the ricotta mixture and gently toss everything together. Start adding the reserved pasta water, a little splash at a time. Keep stirring until the sauce becomes creamy and hugs every pasta strand perfectly.

Step 5: Finish with Flair

Take a taste and adjust the seasoning if needed. Feel free to sprinkle some extra Parmesan, tear fresh basil leaves, or add a pinch of red pepper flakes for a zesty kick. Serve immediately while it’s hot and gloriously creamy.

Tips to Keep Pasta Bright and Balanced

• Pasta Water Magic: Save the starchy pasta water before draining – it's the secret to creating a silky, creamy sauce that perfectly coats every strand of pasta.
• Zucchini Browning Technique: Cook zucchini on medium heat, allowing it to develop golden edges without becoming mushy, which adds depth of flavor to the dish.
• Lemon Zest Boost: Grate fresh lemon zest directly into the ricotta mixture to intensify the citrusy aroma and brighten the entire pasta's flavor profile.
• Quick Cheese Tip: Use room temperature ricotta for smoother blending and easier mixing with other ingredients, ensuring a more uniform sauce texture.
• Fresh Herb Finish: Chop fresh basil just before serving to maintain its vibrant color and release maximum aromatic oils, elevating the overall taste of the pasta.

Store and Reheat This Pasta Without Drying Out

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta might absorb moisture, so keep it sealed tightly.
• Warm gently in a skillet over medium-low heat. Add a splash of pasta water or olive oil to restore creaminess and prevent sticking.
• Reheat in short 30-second intervals, stirring between each to distribute heat evenly. Be careful not to overcook, as ricotta can separate.
• Ricotta-based sauces don't freeze well, so enjoy this dish fresh within a few days for the best texture and flavor.

Best Pairings for Lemon Ricotta Zucchini Pasta

• Select a crisp, light Sauvignon Blanc or Pinot Grigio that complements the zucchini's delicate flavor and enhances the lemon's bright notes. Its clean acidity perfectly balances the creamy ricotta sauce.
• Create a simple side salad with arugula, cherry tomatoes, and thinly sliced cucumber dressed in olive oil and lemon vinaigrette. The peppery greens and tangy dressing will echo the pasta's fresh ingredients.
• Prepare warm, toasted sourdough bread rubbed with fresh garlic and drizzled with extra virgin olive oil. Its crunchy texture and savory profile provide a delightful contrast to the soft, creamy pasta.
• Choose a lemon-infused or basil-flavored sparkling water to mirror the dish's herbal and citrus undertones. The effervescence cleanses the palate between bites, making each mouthful feel refreshing.

Pasta Variations That Bring in New Twists

• Gluten-Free Option: Replace traditional pasta with zucchini noodles or gluten-free pasta made from rice, quinoa, or chickpea flour for those avoiding wheat.
• Vegan Adaptation: Swap ricotta with cashew cream or silken tofu, and use nutritional yeast instead of Parmesan to create a plant-based version of the dish.
• Low-Carb Alternative: Transform the recipe by using spiralized zucchini as the base pasta, creating a lighter, vegetable-forward meal with reduced carbohydrate content.
• Protein-Packed Variation: Incorporate grilled chicken, shredded rotisserie chicken, or sautéed shrimp to add extra protein and make the dish more substantial for hearty appetites.

Got Pasta Questions? Here’s Your Guide

• Can I use different pasta shapes for this recipe?

Yes, you can substitute any pasta shape like penne, fusilli, or spaghetti. Just ensure the pasta is cooked al dente to maintain the right texture.

• Is it okay to use low-fat ricotta cheese?

Absolutely! Low-fat ricotta works well and reduces the overall calorie content while keeping the creamy sauce consistency.

• How can I make this dish more protein-rich?

Add grilled chicken, shrimp, or sautéed white beans to increase the protein content. These options blend seamlessly with the zucchini and ricotta sauce.

• Can I prepare the ricotta mixture ahead of time?

Yes, you can mix the ricotta sauce ingredients up to 24 hours in advance and store it covered in the refrigerator. Just bring it to room temperature before combining with pasta.

Lemon Ricotta Zucchini Pasta Recipe

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4.8 from 16 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Zesty lemon ricotta zucchini pasta brings Mediterranean charm to weeknight dinners with creamy, bright flavors. Fresh ingredients and simple techniques craft a light, satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 12 ounces (340 grams) pasta (spaghetti, linguine, or penne)
• 2 medium zucchinis, thinly sliced into half-moons
• 1 cup whole milk ricotta cheese
• ½ cup grated Parmesan cheese

Flavor Enhancers:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1 lemon, juiced (about 2 tablespoons)

Seasoning and Optional Garnish:

• Salt, to taste
• Black pepper, to taste
• ½–1 cup reserved pasta water
• Optional: red pepper flakes
• Optional: fresh basil for garnish

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Instructions

1. Bring a generously salted pot of water to a rolling boil and cook the pasta until perfectly tender yet firm. Carefully extract a cup of starchy cooking liquid before draining the pasta completely.
2. Warm olive oil in a spacious skillet over medium flame. Introduce zucchini to the pan, allowing it to sizzle and transform into a golden-edged delicacy over 5-7 minutes. Sprinkle minced garlic into the skillet and continue cooking for an additional minute, seasoning with a pinch of salt and freshly cracked pepper.
3. In a separate mixing vessel, whisk together ricotta, bright lemon zest, tangy lemon juice, grated Parmesan, and a delicate balance of salt and pepper until smooth and harmonious.
4. Transfer the drained pasta directly into the zucchini-laden skillet. Gently fold the creamy ricotta mixture throughout, gradually introducing reserved pasta water to create a silky, luxurious coating that embraces each pasta strand.
5. Perform a final taste assessment, adjusting seasonings as needed. Elevate the dish with an optional shower of additional Parmesan, fragrant basil leaves, or a sprinkle of fiery red pepper flakes. Serve the pasta immediately while steaming and vibrant.

Notes

• Select fresh zucchini with firm, glossy skin to ensure maximum flavor and texture in your pasta dish.
• Use whole wheat or gluten-free pasta options to accommodate different dietary needs without compromising taste.
• Reserve pasta water strategically, as the starchy liquid helps create a smooth, silky sauce that perfectly coats each pasta strand.
• Grate Parmesan cheese fresh for a more vibrant and intense flavor compared to pre-packaged alternatives.

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

Nutrition

• Serving Size: 4
• Calories: 370
• Sugar: 10 g
• Sodium: 680 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 25 mg