Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Ricotta Pasta with Zucchini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 30 reviews

A light and creamy Lemon Ricotta Pasta featuring tender zucchini and a luscious homemade ricotta sauce infused with fresh lemon zest, garlic, and Pecorino Romano cheese. This easy dish blends bright citrus flavors with creamy textures, perfect for a quick, refreshing meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For Pasta & Zucchini

  • 10 ounces pasta
  • 1/4 cup extra virgin olive oil
  • 2 zucchinis (courgettes), sliced (optional)

For the Sauce

  • 14 ounces ricotta cheese, homemade or store bought, drained
  • 4 minced garlic cloves, or 20 garlic confit cloves
  • 1/4 cup Pecorino Romano, grated
  • 3 tablespoons extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 cup pasta water, reserved from cooking the pasta

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the 10 ounces of pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
  2. Sauté the Zucchini (Optional): While the pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add the sliced zucchinis and sauté until tender and lightly browned, about 4-5 minutes. Remove from heat and set aside.
  3. Prepare the Sauce: In a bowl, combine the 14 ounces of drained ricotta, 4 minced garlic cloves or garlic confit cloves, 1/4 cup grated Pecorino Romano, 3 tablespoons extra virgin olive oil, the zest and juice of 1 lemon, and a pinch of salt and black pepper. Mix well until smooth and creamy.
  4. Toss Pasta with Sauce: Return the drained pasta to the pot or a large bowl. Add the ricotta sauce and reserved pasta water gradually, tossing continuously to create a creamy coating over the pasta. Adjust the amount of pasta water to reach the desired sauce consistency.
  5. Combine and Serve: Fold in the sautéed zucchini gently with the sauced pasta. Check seasoning and adjust with more salt or pepper if needed. Serve immediately, optionally garnished with extra Pecorino Romano and lemon zest for added brightness.

Notes

  • Draining the ricotta helps avoid a watery sauce and creates a creamier texture.
  • Garlic confit cloves provide a milder, sweeter garlic flavor compared to raw minced garlic.
  • Adjust lemon juice to taste for more or less tanginess.
  • Reserve pasta water is key to making the sauce smooth and helps it cling to the pasta perfectly.
  • Use gluten-free pasta to make this recipe gluten-free if needed.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lemon-ricotta-pasta-with-zucchini-recipe/