Lemon Ricotta Zucchini Pasta
A vibrant Italian-inspired pasta dish with creamy ricotta sauce, brightened by lemon zest, and tender zucchini. Quick, fresh, and perfect for summer.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
8 oz spaghetti or fettuccine
2 medium zucchinis, thinly sliced
1 cup ricotta cheese
Zest of 1 lemon
1 tbsp lemon juice
2 tbsp olive oil
1 cup grated Parmesan cheese
Fresh basil or mint, chopped
Salt and pepper to taste
Instructions
Cook pasta in salted water until al dente; drain, reserving 1 cup pasta water.
Heat 1 tbsp oil in a pan, sauté zucchini until softened (4-5 mins).
In a bowl, mix ricotta, lemon zest, 1 tbsp lemon juice, 1 tbsp oil, salt, and pepper.
Combine cooked pasta, zucchini, and ricotta sauce, adding reserved pasta water as needed for creaminess.
Stir in Parmesan and fresh herbs before serving.
Notes
Use cherry tomatoes or spinach as optional add-ins.
Store leftovers in an airtight container in the fridge for up to 3 days.
For a vegan version, substitute ricotta with a tofu-herb blend and skip Parmesan.
Find it online: https://cookingwithramsay.com/lemon-ricotta-zucchini-pasta/