Creamy, zesty, and effortlessly elegant, One Pot Lemon Butter Ricotta & Zucchini Pasta is a quick comfort meal with bright flavors and minimal cleanup.
Light ricotta pairs with tender zucchini and a burst of lemon, all tied together in one pot for a simple dinner solution.
Perfect for busy weeknights or relaxed weekends, it pairs beautifully with garlic bread, a side salad, or a glass of chilled white wine.
One Pot Lemon Butter Ricotta & Zucchini Pasta
Equipment
- Large pot or deep skillet with lid
- Wooden spoon or silicone spatula
- Box grater or mandoline for zucchini
- Citrus zester and juicer
- Measuring cups and spoons
- Ladle or slotted spoon
Ingredients
- 12 oz pasta penne, fusilli, or your choice
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves minced
- 1 medium zucchini grated or finely sliced
- 1 cup whole milk ricotta cheese
- 1 Zest of lemon
- 1 Juice of lemon
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 1/4 cup grated Parmesan cheesevegetable broth or water plus more for garnish
- Fresh basil or parsley for topping optional
Instructions
- Heat olive oil and butter in a large pot over medium heat until butter is melted and sizzling.Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Stir in zucchini and cook for 3-4 minutes until slightly softened.Pour in pasta and vegetable broth. Stir well, making sure pasta is mostly submerged.
- Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and liquid has mostly absorbed.Stir in ricotta cheese, lemon zest, lemon juice, salt, black pepper, and red pepper flakes. Mix until smooth and creamy.
- Sprinkle in Parmesan cheese and stir to combine. Add a splash of water if sauce feels too thick.Taste and adjust seasoning as needed.Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Video
Notes
- Use a box grater for the zucchini to help it melt seamlessly into the sauce.
- Choose whole milk ricotta for a richer texture.
- Add cooked chicken, shrimp, or crispy pancetta for extra protein.
- Keep pasta stirring occasionally during cooking to prevent sticking.
- A splash of reserved pasta water or broth can loosen the sauce if it thickens too much.
Nutrition
How About Alternative Ingredients You Can Use?
For a dairy-free version, swap the ricotta with a plant-based alternative made from almond or cashew milk. These provide a creamy texture while keeping things light. Nutritional yeast can add a cheesy note if Parmesan isn’t an option, or try a vegan Parmesan-style sprinkle.
Instead of butter, use olive oil or a vegan butter substitute for a similar richness without the dairy.
Pasta can easily be swapped based on preference or dietary needs. Gluten-free varieties like brown rice pasta or chickpea pasta work well and hold their shape. Spiralized zucchini or lentil-based noodles offer lower-carb alternatives.
Zucchini can also be replaced with other quick-cooking vegetables like spinach, shredded carrots, or even thinly sliced mushrooms. Each option brings a slightly different flavor and texture while still complementing the lemon-ricotta base beautifully.
Summary
One Pot Lemon Butter Ricotta & Zucchini Pasta brings together fresh flavors and creamy textures in one simple dish. Using just a few pantry staples and fresh ingredients, it’s easy to prepare and even easier to enjoy.
Perfect for quick dinners, cozy lunches, or casual gatherings, it offers flexibility for different tastes and dietary needs.
Give it a try, make it your own with a twist or two, and enjoy how effortlessly it comes together.