Lemon Zucchini Ricotta Pasta: A Bright Summer Feast

Lemon Zucchini Ricotta Pasta is a refreshing and creamy dish, perfect for summer evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

3 tablespoons Salted Butter Can substitute with olive oil for a lighter version.
1 medium Sweet Onion Shallots can be used for milder flavor.
2 cloves Garlic Fresh is preferred, but powdered can be used in a pinch.
1 teaspoon Italian Seasoning Replace with fresh herbs for more complexity.
0.5 teaspoon Garlic Powder Eliminate if using fresh garlic.
1 tablespoon Lemon Zest Essential for enhancing lemon flavor; avoid bottled alternatives.
1 pinch Red Pepper Flakes Omit for a milder dish.

For the Pasta

1 pound Short Cut Pasta Main component; substitutes include penne, shells, or whole grain pasta.
2 medium Zucchini Grated; summer squash can be used as an alternative.
4 cups Low Sodium Chicken or Vegetable Broth Homemade is ideal, but store-bought works.
Salt and Black Pepper Enhance overall flavor; seasoning to taste.

For the Creamy Finish

1 cup Whole Milk Ricotta Cheese Substitute with cottage cheese for a lighter version.
1 cup Freshly Grated Parmesan Cheese Pecorino Romano can be used for a sharper taste.
0.5 medium Juice from Lemon Adjust according to personal taste.
1 cup Fresh Basil Roughly chopped; substitute with parsley if basil isn’t available.

Equipment

large pot

Method

Step-by-Step Instructions

Melt the butter in a large pot over medium heat until bubbly, about 1–2 minutes.
Add diced sweet onion and minced garlic; cook for 3–4 minutes until translucent and fragrant.
Stir in Italian seasoning, garlic powder, lemon zest, and red pepper flakes; cook for 1–2 minutes.
Toss in the pasta, ensuring it gets well-coated; stir for about 1 minute.
Add grated zucchinis and broth; season with salt and black pepper, bringing to a gentle boil.
Reduce heat to medium-low, simmer for 8–10 minutes, stirring occasionally.
Stir in ricotta, Parmesan, lemon juice, and basil; cook for an additional 1–2 minutes.
Taste and adjust seasoning; cook another minute if desired for silkiness.
Serve in bowls, garnished with extra cheese, basil, red pepper flakes, or breadcrumbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Best enjoyed fresh, but if you have leftovers, consume within 3 days for optimal taste.

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