Lemon Ricotta Zucchini Pasta Recipe

A pasta dish that is surprisingly light and flavorful, and it can be prepared in thirty minutes.  


– 2 tablespoons olive oil – 1 shallot finely chopped – 2 garlic cloves minced – 1 pound zucchini ends trimmed and sliced thinly – 9 oz pasta of choice such as rigatoni, penne, fusilli, etc. – 1 cup ricotta cheese – 1/2 cup grated Parmesan cheese – 1/2 tablespoon lemon zest optional, add to taste – 1 teaspoon lemon juice more to taste sea salt to taste black pepper to taste For serving grated Parmesan cheese fresh basil leave

Step 1

Let shallots soften in olive oil in a large skillet over medium heat for a few minutes, stirring occasionally. Stir add garlic and sauté for a minute until fragrant.  


Step 2

Sprinkle 1/2 teaspoon salt on zucchini. Stir often for 15 minutes to soften zucchini. If it sticks to the pan, reduce heat and add a few tablespoons of water. Remove cooked food.  

Step 3

Meanwhile, boil a big pot of salted water. Cook pasta for 10-15 minutes (per package instructions). Drain pasta and save 2 cups of water. Set aside.  

Step 4

Mix ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt, and a few grinds of pepper in a large bowl. Add 2/3 cup pasta water and mix. Continue adding pasta water until smooth. Taste and season.  

Step 5

Stir spaghetti into sauce. Add ricotta-covered pasta to zucchini. Stir until evenly mixed. Sprinkle fresh basil and Parmesan on top. Keep leftovers in the fridge for a day.  

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