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One pot lemon butter ricotta and zucchini pasta garnished with fresh basil and cracked pepper

One Pot Lemon Butter Ricotta & Zucchini Pasta

Creamy, zesty, and effortlessly elegant, One Pot Lemon Butter Ricotta & Zucchini Pasta is the ultimate quick comfort meal. This dish marries the brightness of lemon with the silky richness of ricotta, all folded into tender pasta and delicate zucchini.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 470 kcal

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.
    Garlic and chopped herbs sizzling in butter in a stainless steel pot on a wooden surface
  • 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.
    Fusilli pasta boiling in vegetable broth inside a stainless steel pot on a marble countertop
  • 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.
    Ricotta cheese mixture in a pan with lemon zest, black pepper, and red pepper flakes being stirred with a wooden spoon
  • 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.
    Cooked pasta in a pot with ricotta cheese and zucchini slices being stirred together

Video

Notes

Cooking Tips:
  • 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

Serving: 320gCalories: 470kcalCarbohydrates: 52gProtein: 16gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 420mgPotassium: 320mgFiber: 3gSugar: 5gVitamin A: 520IUVitamin C: 14mgCalcium: 210mgIron: 2mg
Keyword Homemade Butter, Quick, Vegeterian
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