Lemon Ricotta Pasta with Zucchini Recipe

If you’re craving a pasta dish that’s fresh, creamy, and bursting with bright flavors, look no further than this Lemon Ricotta Pasta with Zucchini Recipe. It perfectly balances the tang of lemon with the luscious texture of ricotta and the subtle crunch of tender zucchini slices. Whether you’re after a quick weeknight dinner or an impressive yet easy meal for friends, this dish brings together simple ingredients in a way that feels both indulgent and light. It’s the kind of meal that makes you smile with every bite, guaranteed to become a new favorite in your culinary repertoire.

Ingredients You’ll Need

Getting started is a breeze because these ingredients are straightforward but so important to making the dish shine. Each item plays a unique role, from the silky ricotta that creates a rich sauce to the fresh zucchini that adds a vibrant color and delicate crunch.

• 10 ounces pasta: Choose your favorite shape, such as spaghetti or penne, to hold the lovely ricotta sauce well.
• 1/4 cup extra virgin olive oil: A fruity, aromatic base that enhances all the flavors.
• 2 zucchinis, sliced (optional): Adds a tender, slightly sweet vegetable element and beautiful green accents.
• 14 ounces ricotta, drained: This creamy cheese is the heart of the sauce, making it luxuriously smooth.
• 4 minced garlic cloves or 20 garlic confit cloves: Garlic brings warmth and depth, whether fresh or delicately mellow from confit.
• 1/4 cup Pecorino Romano, grated: Sharp and salty, it brightens the dish with a lovely umami kick.
• 3 tablespoons extra virgin olive oil: Additional olive oil to create a silky texture and meld the sauce ingredients.
• 1 lemon, zested and juiced: Provides an irresistible citrus punch that wakes up the whole plate.
• 1 pinch salt: To balance and enhance natural flavors.
• 1 pinch black pepper: Adds a gentle heat and complexity.
• 1 cup pasta water, reserved: Helps bind the sauce beautifully by adding starch and moisture.

How to Make Lemon Ricotta Pasta with Zucchini Recipe

Step 1: Cook the Pasta and Zucchini

Start by boiling a large pot of salted water and cooking the pasta according to the package instructions until al dente. About 3 minutes before the pasta is done, toss in the sliced zucchini to blanch it lightly—this helps maintain its tender-crisp texture and vibrant color. Once ready, reserve a cup of the pasta water before draining everything. This starchy water is the secret ingredient to a silky sauce.

Step 2: Prepare the Garlic and Ricotta Sauce

While your pasta cooks, combine the minced garlic (or garlic confit cloves) with the ricotta in a large bowl. Add the Pecorino Romano, lemon zest, lemon juice, and 3 tablespoons of olive oil, then mix everything well. Next, stir in a pinch each of salt and black pepper. At this stage, the sauce will be creamy and tangy, with the garlic adding a lovely punch of flavor.

Step 3: Combine Pasta, Zucchini, and Sauce

Return the drained pasta and zucchini to the pot or a large mixing bowl. Pour in the ricotta mixture and slowly add reserved pasta water a little at a time, tossing gently until the sauce coats the pasta evenly and looks luscious. Don’t be shy with the water—it helps loosen the sauce for a perfect, silky consistency that clings deliciously to every bite.

How to Serve Lemon Ricotta Pasta with Zucchini Recipe

Garnishes

For a finishing touch, sprinkle extra grated Pecorino Romano or freshly cracked black pepper on top. Adding a handful of fresh herbs like chopped basil or parsley will bring a delightful fragrance and a fresh green burst that complements the dish beautifully. A light drizzle of good quality olive oil at the end can also elevate the flavors.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to echo the main dishes citrus notes. Crusty bread or garlic bread are also fantastic sidekicks, perfect for soaking up any extra creamy sauce left on your plate. If you want to keep it light, roasted asparagus or a simple tomato salad work wonderfully as well.

Creative Ways to Present

You can serve this Lemon Ricotta Pasta with Zucchini Recipe family-style in a large shallow bowl, letting everyone dish their portions. Or, present it elegantly on individual plates by twirling the pasta into a neat mound and garnishing with lemon zest curls and microgreens for a restaurant-quality touch. Adding a thin lemon wedge on the side invites diners to add an extra zing if they desire.

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Because of the fresh lemon and ricotta, it’s best to enjoy it relatively soon after making to retain its vibrant flavor and creamy texture.

Freezing

This dish doesn’t freeze well due to the fresh ricotta and zucchini’s delicate texture, which could become watery upon thawing. For best results, avoid freezing and instead make smaller portions if you anticipate leftovers.

Reheating

When you’re ready to enjoy the leftovers, gently reheat the pasta in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid the microwave if possible, as it can cause the ricotta to separate. Stir frequently to keep everything creamy and luscious.

FAQs

Can I use a different type of cheese instead of ricotta?

Ricotta is key for the creamy texture and delicate flavor in this recipe, but mascarpone or cottage cheese can be substituted in a pinch. Just be mindful that the taste and consistency may change slightly.

Is zucchini necessary, or can I leave it out?

Zucchini is optional but recommended because it adds brightness and a slight crunch. If you’re not a fan or don’t have it on hand, the dish will still be delicious without it.

What type of pasta works best for this recipe?

Long strands like spaghetti or fettuccine work beautifully, but short pasta like penne or rigatoni are great too since the sauce clings well to their shapes. Use what you love or have available!

How can I make this recipe vegan?

You can replace ricotta with a plant-based cheese or a blended mixture of soaked cashews and lemon juice for creaminess. Be sure to use nutritional yeast instead of Pecorino Romano for a cheesy flavor without dairy.

Can I prepare the sauce in advance?

Yes! Prepare the ricotta sauce a few hours ahead and store it in the fridge. Bring it to room temperature before tossing with freshly cooked pasta and zucchini for the best texture.

Final Thoughts

This Lemon Ricotta Pasta with Zucchini Recipe is one of those magical dishes that make cooking feel joyful and fulfilling. With just a few fresh ingredients, you create something creamy, bright, and satisfying that anyone would love. Give it a try next time you want a comforting yet lively meal—you might find it quickly becomes a cherished favorite in your kitchen, just like it is in mine.

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