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Lemon Ricotta Zucchini Pasta: A Light & Summery Delight

Lemon Ricotta Zucchini Pasta
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One warm evening, my grandmother tossed together fresh garden zucchini with a bit of lemon and ricotta – and just like that, dinner was magic. I’ve kept this tradition alive with a creamy, bright pasta that brings back her kitchen’s cozy aroma. It’s fresh, light, and ready in under 30 minutes – perfect for weeknights or when you’re craving something comforting yet vibrant. Try this dish and let it bring sunshine to your table too!

Ingredients

Scale

  • 8 oz pasta (linguine or spaghetti work great)

  • 1 medium zucchini, grated

  • 1 cup ricotta cheese

  • Zest and juice of 1 lemon

  • 2 tbsp olive oil

  • 2 garlic cloves, minced

  • Salt and pepper to taste

  • 1/4 cup grated Parmesan cheese (optional)

  • Fresh basil or parsley (for garnish)

Instructions

  1. Cook the pasta according to the package instructions. Reserve 1/2 cup of the pasta water before draining.

  2. While the pasta cooks, heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant (about 1 minute).

  3. Add the grated zucchini and a pinch of salt. Cook for 3–4 minutes until soft.

  4. In a large bowl, mix the ricotta, lemon zest, lemon juice, and a few tablespoons of the hot pasta water. Stir until smooth.

  5. Add the cooked pasta and zucchini mixture into the bowl with ricotta. Toss until everything is creamy and well coated. Add more pasta water if needed.

  6. Season with salt, pepper, and top with Parmesan and fresh herbs.

Notes

  • Use Fresh Ricotta: Fresh, creamy ricotta makes a big difference in flavor and texture. If possible, buy it from a deli or make it at home!

  • Don’t Overcook the Zucchini: Grated zucchini cooks quickly. Just 3–4 minutes is enough to keep it soft but not mushy.

  • Lemon Zest First: Zest your lemon before juicing it – it’s much easier and you get all the bright oils from the peel.

  • Save That Pasta Water: It helps loosen the sauce and make it creamy without adding extra oil or cream.

  • Make It Gluten-Free: Just swap the pasta for your favorite gluten-free version – rice pasta or chickpea pasta works well.

  • Add Protein: For a heartier meal, stir in cooked chicken, shrimp, or chickpeas.

  • Serve Right Away: This pasta is best served fresh and warm. The ricotta sauce can dry out if left sitting too long.

Nutrition

Find it online: https://recipes.gernarb.com/lemon-ricotta-zucchini-pasta-a-light-summery-delight/