Lemon Zucchini Ricotta Pasta for a Bright Summer Meal

This Lemon Zucchini Ricotta Pasta is a bright and creamy dish celebrating summer's freshest flavors, ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons salted butter substitute with olive oil for a lighter option
1 medium sweet onion no substitutions recommended
2 cloves garlic fresh garlic preferred
1 teaspoon Italian seasoning use dried oregano and thyme as an alternative
0.5 teaspoon garlic powder can be omitted if fresh garlic is used generously
1 tablespoon lemon zest fresh lemon zest is essential
to taste red pepper flakes adjust quantity based on spice preference

For the Pasta

8 ounces short-cut pasta options include penne, mezze rigatoni, and shells
2 medium zucchini can be swapped with yellow squash or carrots
4 cups low sodium chicken or vegetable broth homemade or store-bought works well
to taste salt for seasoning
to taste black pepper for seasoning

For the Creaminess

1 cup whole milk ricotta cheese substitute with cottage cheese for a lower-fat option
0.5 cup freshly grated Parmesan cheese nutritional yeast can be used for a vegan version
1 tablespoon lemon juice use fresh for best taste
to taste fresh basil can be substituted with mint, thyme, or parsley

Equipment

large pot or skillet

Method

Step-by-Step Instructions

In a large pot or skillet, melt 2 tablespoons of salted butter over medium heat until frothy.
Add one finely chopped sweet onion and 2 minced garlic cloves. Sprinkle in 1 teaspoon of Italian seasoning, 0.5 teaspoon of garlic powder, the zest of one lemon, and a pinch of red pepper flakes. Sauté for about 3-4 minutes.
Stir in 8 ounces of short-cut pasta, ensuring it's well coated with the mixture.
Grate 2 medium zucchinis and add them with 4 cups of broth. Season with salt and black pepper. Bring to a boil and simmer for 8-10 minutes until al dente.
Stir in 1 cup of ricotta, 0.5 cup of Parmesan, the juice of one lemon, and fresh basil. Cook for another 1-2 minutes.
Remove from heat, adjust seasoning, and serve warm, garnished with extra Parmesan and basil.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 56gProtein: 16gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Use fresh lemon juice and zest for the best flavor. Grate zucchini for a smoother texture and adjust broth for sauce thickness.

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