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One Pot Lemon Butter Ricotta and Zucchini Pasta Recipe

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4 from 80 reviews

This One Pot Lemon Butter Ricotta and Zucchini Pasta is a quick and creamy dish featuring tender pasta cooked with fragrant lemony butter, fresh thyme, and zucchini. Finished with ricotta and fontina cheeses for richness and fresh basil for brightness, this recipe comes together in just 25 minutes using a single pot, making it an ideal weeknight dinner that’s both flavorful and comforting.

Ingredients

Butter Mixture

  • 3 tablespoons salted butter
  • 1 small shallot, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons lemon zest
  • red pepper flakes, to taste

Main Ingredients

  • 1 pound short cut pasta (such as penne or rigatoni)
  • 2 zucchini or yellow summer squash, grated (about 2 to 2 1/2 cups grated)
  • 4 cups low sodium chicken or vegetable broth
  • Kosher salt and black pepper, to taste

Cheese and Herbs

  • 1 cup whole milk ricotta cheese
  • 1/2 cup shredded gouda or fontina cheese
  • 1 cup fresh basil, roughly chopped

Instructions

  1. Prepare the Butter Base: In a large pot set over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest, and a generous pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes, stirring occasionally to prevent burning.
  2. Add Pasta and Zucchini: Stir in the short cut pasta and toss to coat it thoroughly in the lemony butter mixture. Add the grated zucchini and pour in the broth. Season with kosher salt and black pepper to your taste.
  3. Cook Pasta: Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for 5 to 8 minutes until the pasta is al dente, stirring frequently to keep the pasta from sticking and to evenly cook the zucchini.
  4. Incorporate Cheeses and Basil: Stir in the whole milk ricotta, shredded fontina, and fresh chopped basil. Continue cooking for a few more minutes until the sauce turns very creamy and the basil wilts. The mixture should be thick and creamy with just a slight hint of liquid remaining.
  5. Serve: Divide the pasta among serving bowls. Garnish each serving with additional fresh thyme leaves, basil, and a sprinkle of red pepper flakes if desired. Serve immediately for best texture and flavor.

Notes

  • Use low sodium broth to better control the saltiness of the dish.
  • Grating the zucchini finely allows it to cook quickly and blend seamlessly with the pasta.
  • Short cut pasta like penne or rigatoni is recommended to hold up well with the creamy sauce.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Add extra red pepper flakes if you prefer a spicier dish.

Find it online: https://justsosavory.com/one-pot-lemon-butter-ricotta-and-zucchini-pasta-recipe/