Lemon Ricotta Pasta with Zucchini
Lemon ricotta pasta with fresh herbs and zucchini.
Servings Prep Time
6servings 10minutes
Cook Time
15minutes
Servings Prep Time
6servings 10minutes
Cook Time
15minutes
Ingredients
  • 3Tbsp butter
  • 1small shallot
  • 2clove garlic
  • 2Tbsp fresh thymepicked & chopped
  • 2tsp lemon zest
  • totaste red pepper flakes
  • 1pound pasta of choice
  • 2each zucchinisliced
  • 4cups veggie stock
  • to taste kosher or sea salt
  • to taste cracked black pepper
  • 1cup ricotta cheese
  • 1/2cup gouda or fontina cheese
  • 1/2cup fresh basil leavespicked and rough chop
  • to taste pine nutstoasted
Instructions
  1. In a large pot set over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes. Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth. Season with salt and pepper.
  2. Bring to a boil over high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often. You can use whatever pasta you like or have on hand for this recipe!
  3. Stir in the ricotta, fontina, and basil. Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid. It also tastes really good if you reserve some of the ricotta and garnish with a little scoopful!
  4. Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!
  5. For extra flavor, try topping with toasted nuts like pine nuts or pistachios and toasted breadcrumbs!
Lemon Ricotta Pasta with Zucchini
Print Recipe
Lemon ricotta pasta with fresh herbs and zucchini.
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Ingredients
  • 3 Tbsp butter
  • 1 small shallot
  • 2 clove garlic
  • 2 Tbsp fresh thyme picked & chopped
  • 2 tsp lemon zest
  • to taste red pepper flakes
  • 1 pound pasta of choice
  • 2 each zucchini sliced
  • 4 cups veggie stock
  • to taste kosher or sea salt
  • to taste cracked black pepper
  • 1 cup ricotta cheese
  • 1/2 cup gouda or fontina cheese
  • 1/2 cup fresh basil leaves picked and rough chop
  • to taste pine nuts toasted
Servings: servings
Units:
Instructions
  1. In a large pot set over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes. Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth. Season with salt and pepper.
  2. Bring to a boil over high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often. You can use whatever pasta you like or have on hand for this recipe!
  3. Stir in the ricotta, fontina, and basil. Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid. It also tastes really good if you reserve some of the ricotta and garnish with a little scoopful!
  4. Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!
  5. For extra flavor, try topping with toasted nuts like pine nuts or pistachios and toasted breadcrumbs!
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