Description

This Lemon Ricotta Zucchini Pasta is light, creamy, and packed with fresh flavor. Shredded zucchini adds a veggie boost, while ricotta cheese and lemon juice make the sauce silky and tangy. It’s a quick, easy summer dish perfect for busy weeknights or casual dinners.

Ingredients

1 pound short-cut pasta (like rigatoni or penne)
1 tablespoon olive oil
3 cups shredded zucchini (about 2 medium zucchinis)
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 cup whole milk ricotta cheese
Zest and juice of 1 lemon
1/2 cup grated parmesan cheese
Salt and black pepper, to taste

Fresh basil or thyme, for serving

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and cook for 5–6 minutes until soft.
Stir in the garlic and red pepper flakes. Cook for another 1–2 minutes until fragrant.
Remove from heat and mix in the ricotta cheese, lemon zest, lemon juice, and parmesan. Add salt and pepper to taste.
Add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.

Serve warm, topped with fresh herbs and extra parmesan if desired.

Notes

For extra protein, stir in cooked chicken or white beans.
Use low-fat ricotta to lighten it up.

Add peas or spinach for even more greens.

Nutrition

Serving Size: 1/4 of recipe
Calories: 490
Sugar: 5g
Sodium: 380mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg