Description
Lemon Ricotta Zucchini Pasta is a light and creamy dish that combines the freshness of zucchini, the richness of ricotta cheese, and the zing of lemon. This easy, flavorful meal is perfect for a quick dinner or a refreshing summer dish. With its smooth, silky sauce and tender pasta, it’s a go-to recipe for anyone craving something simple yet indulgent.
Ingredients
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8 oz pasta (shells, penne, or linguine)
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2 medium zucchinis, sliced
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 cup ricotta cheese
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Zest and juice of 1 lemon
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¼ cup grated Parmesan cheese
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Salt and pepper to taste
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Fresh basil, for garnish (optional)
Instructions
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Wash and slice the zucchini. Mince the garlic. Grate the Parmesan and zest the lemon.
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Cook pasta in boiling salted water until al dente. Before draining, save 1 cup of pasta water.
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Heat olive oil in a large pan. Add zucchini and sauté until tender, about 4-5 minutes. Add garlic and cook for another minute.
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In a bowl, combine ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper. Stir in a little pasta water to make the sauce creamy.
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Drain the pasta and toss it with the zucchini mixture. Add the ricotta sauce and toss gently to coat.
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Garnish with fresh basil and serve immediately.
Notes
Use short pasta like shells or penne for best sauce adhesion.
For a lighter version, reduce the ricotta or add extra zucchini.
You can add grilled chicken or shrimp for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta, Main Dish
- Method: Sautéing, Boiling
- Cuisine: Italian