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–+ servings
Lemon Ricotta Zucchini Pasta

Creamy Lemon Ricotta Zucchini Pasta for a Fresh Summer Meal

Enjoy a vibrant and creamy Lemon Ricotta Zucchini Pasta that combines zesty flavors and healthy ingredients for a delicious summer dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Linguine Pasta or gluten-free pasta if desired
For the Sauce
  • 2 tablespoons Olive Oil or any neutral oil
  • 3 cloves Garlic minced; switch to garlic powder if needed
  • 2 medium Zucchini sliced; fresh and tender
  • 15 ounces Whole Milk Ricotta Cheese or low-fat version, or Greek yogurt blend
  • 0.5 cup Grated Parmesan Cheese or nutritional yeast for vegan option
  • 1 each Lemon (Zest and Juice) to add bright acidity
  • 0.5 teaspoon Red Pepper Flakes omit if preferred mild
  • to taste Salt and Black Pepper for seasoning
For Garnish
  • 0.25 cup Fresh Basil Leaves or parsley if basil isn't available

Equipment

  • Large pot
  • Large skillet
  • Whisk or wooden spoon

Method
 

Step‑by‑Step Instructions
  1. Bring a large pot of salted water to a rolling boil over high heat. Add linguine pasta and cook until al dente, about 8-10 minutes. Before draining, reserve ½ cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
  3. Add sliced zucchini to the skillet; sauté for about 4 minutes until tender but still slightly crunchy.
  4. Stir in lemon zest, lemon juice, ricotta, and grated Parmesan cheese. Mix vigorously until combined into a smooth, creamy sauce.
  5. Add the drained linguine to the skillet with the creamy sauce. Pour in reserved pasta water gradually, tossing to coat the pasta evenly.
  6. Season the pasta with salt and black pepper to taste. Serve immediately, garnished with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 35mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, reserve pasta water, avoid overcooking zucchini, and enhance the dish with freshly added basil just before serving.

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