Lemon Ricotta Pasta With Zucchini
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 12 oz short pasta (such as fusilli, penne, or rigatoni)
- 2 medium zucchinis, sliced into half-moons or ribbons
- 1 cup whole milk ricotta cheese
- 1 large lemon (zested and juiced)
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup reserved pasta water
- Fresh basil leaves, torn for garnish
- Salt and black pepper to taste
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Before draining, carefully scoop out about 1 cup of the starchy pasta water and set it aside.
- Sauté the Zucchini: While the pasta is cooking, heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the zucchini slices and cook for about 5-7 minutes until they are tender and slightly browned. Add the minced garlic and red pepper flakes during the last minute of cooking, stirring frequently so the garlic doesn’t burn.
- Prepare the Lemon Ricotta Base: In a medium mixing bowl, whisk together the ricotta cheese, lemon zest, lemon juice, grated Parmesan cheese, and the remaining tablespoon of olive oil. Season with a pinch of salt and plenty of freshly cracked black pepper.
- Combine and Emulsify: Add the cooked pasta directly into the skillet with the sautéed zucchini. Reduce the heat to low and add the ricotta mixture. Gradually pour in the reserved pasta water, a few tablespoons at a time, tossing everything together until the ricotta transforms into a smooth, creamy sauce that coats the pasta.
- Garnish and Serve: Taste the pasta and add more salt or lemon juice if needed. Remove from heat and stir in the fresh torn basil. Serve immediately with an extra sprinkle of Parmesan cheese on top.