Irresistibly Creamy Ricotta Lemon Zucchini Pasta You’ll Love
Enjoy the vibrant flavors of Ricotta Lemon Zucchini Pasta, a creamy and refreshing dish perfect for any occasion.
Equipment
- Spiralizer
- large pot
- Mixing bowl
- skillet
Ingredients
For the Pasta
- 2 medium Zucchini Can substitute yellow squash or carrots.
- 8 ounces Spaghetti Use gluten-free or whole wheat if desired.
For the Sauce
- 15 ounces Ricotta Cheese Cottage cheese or vegan ricotta are alternatives.
- 1 tablespoon Lemon Zest
- 2 tablespoons Lemon Juice
- 2 cloves Garlic Minced, or use garlic powder.
- 2 tablespoons Olive Oil Can use vegetable oil.
For the Flavor
- 1/2 cup Parmesan Cheese Nutritional yeast works for a vegan alternative.
- to taste Salt
- to taste Pepper
Instructions
How to Make Ricotta Lemon Zucchini Pasta
- Prepare Zucchini: Spiralize or cut your zucchini into thin ribbons, then set it aside.
- Mix the Sauce: In a bowl, combine ricotta, lemon zest, and lemon juice; stir until smooth and creamy.
- Cook the Pasta: Boil your spaghetti in salted water until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining!
- Sauté Garlic: In the same pot, heat olive oil and sauté minced garlic until fragrant, about 1-2 minutes.
- Add Zucchini: Toss in the zucchini and sauté for 2-3 minutes until tender but still slightly crisp.
- Combine Ingredients: Add the drained pasta and ricotta mixture to the pot. Pour in reserved pasta water gradually, stirring until mixed and creamy.
- Season Well: Sprinkle salt and pepper, then fold in Parmesan cheese to enhance flavor.
- Serve Fresh: Plate the pasta and garnish with fresh basil if desired.
Notes
Best enjoyed fresh; reserve pasta water to adjust sauce consistency while reheating if needed.