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Lemon Ricotta Pasta with Zucchini and Basil Recipe

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4.3 from 14 reviews

This Lemon Ricotta Pasta with Zucchini and Basil is a quick and creamy pasta dish that combines tender sautéed zucchini, fresh lemon zest and juice, and rich ricotta cheese. Perfect for a light and flavorful weeknight meal, it comes together in just 20 minutes and can be customized with your favorite herbs and cheeses.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz. pasta (any shape, I used Creste di Gallo)

Vegetables & Herbs

  • 2 medium zucchini (halved and sliced into ¼-inch thick pieces)
  • 2 tablespoons chopped fresh basil

Dairy

  • ¾ cup ricotta cheese (preferably whole milk)
  • Parmesan or Pecorino Romano cheese (for serving, optional)

Other

  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste
  • Juice and zest of one lemon (about 1 teaspoon zest and 2 tablespoons juice)
  • Crushed red pepper (for serving, optional)
  • Extra olive oil (for drizzling, optional)

Instructions

  1. Cook the pasta: Bring a pot of heavily salted water to a boil and cook the 8 oz. pasta according to the package directions until al dente.
  2. Sauté the zucchini: While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in a skillet over medium-high heat. Add the sliced zucchini, season with salt and pepper, and stir to coat with oil and seasoning. Let the zucchini cook undisturbed for a few minutes to develop a brown color on one side, then stir and continue cooking until tender and browned to your liking.
  3. Prepare the ricotta sauce with pasta: Once the pasta is done, reserve at least 1 cup of pasta cooking water. Drain the pasta and return it to the pot. Stir in the ¾ cup ricotta cheese along with about half a cup of the reserved pasta water to create a creamy sauce. Add more pasta water if needed to reach desired consistency. If the sauce seems too watery, let it sit a moment to thicken.
  4. Combine and finish: Stir the lemon juice and zest, chopped basil, and sautéed zucchini into the pasta, mixing well. Taste and adjust salt and pepper if necessary. Serve warm, optionally topped with parmesan or pecorino Romano cheese, a sprinkle of crushed red pepper, and a drizzle of extra olive oil.

Notes

  • You can substitute zucchini with other vegetables such as yellow squash, asparagus, or peas.
  • For more flavor, add garlic while sautéing the zucchini.
  • Use whole milk ricotta for a creamier sauce, but part-skim ricotta will also work.
  • If the sauce is too thick, use reserved pasta water to loosen it gently.
  • This dish is best served fresh but can be refrigerated and gently reheated with a splash of water to loosen the sauce.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/lemon-ricotta-pasta-with-zucchini-and-basil-recipe/