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Lemon Ricotta Pasta with Zucchini

This fresh, citrusy dish is creamy while still feeling light. It's the perfect weeknight dish in the Spring when you want to spend less time in the kitchen and more time outdoors.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta, pasta recipes, easy recipes, lemon pasta, ricotta pasta, ricotta, lemon recipes, easy dinners


  • 1 lb pasta (pappardelle, fettucini or tagliatelli)
  • 1 zuchinni, cut into ribbons using a vegetable peeler
  • 1 cup whole milk ricotta cheese
  • 1/3 cup grated Parmesan cheese, extra for garnish
  • 1 lemon, zest and juice
  • 1/4 cup olive oil, plus extra for drizzling
  • 1 clove garlic
  • pinch red pepper flakes
  • fresh basil for garnish
  • salt and pepper to taste


  • In a large pot of salted water, cook pasta according to package directions for al dente. In the last minute of cooking time, reserve 1/2 cup of pasta cooking water and then drop the ribbons of zucchini into the water; stir. Drain and return pasta and zucchini to pot.
  • Meanwhile, in a medium bowl, mix ricotta, Parmesan, zest, juice, oil and season with salt and pepper to taste.
  • Add the ricotta and half the reserved water to the pasta. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture. Using your zester, shave the fresh garlic into the warm pasta and stir in the red pepper flakes.
  • Serve with some fresh basil, extra Parmesan and a drizzle of olive oil.