Lemon Ricotta Pasta with Zucchini and Basil

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Lemon Ricotta Pasta with Zucchini and Basil

This 5 ingredient, 20 minute recipe comes together so simply, with a bright and cheerful flavor. Cook the zucchini over highish heat to get flavorful browning for this otherwise bland vegetable.

Prep Time10

Cook Time10

Total Time20

Course: Pasta

Cuisine: Italian

Servings: servings

Calories: 347kcal

Author: Elizabeth Lindemann

Ingredients

8 oz. pasta any shape, I used Creste di gallo
1 tablespoon extra-virgin olive oil
2 medium zucchini halved and sliced into ¼-inch thick pieces. See notes for other vegetables.
salt and pepper
¾ cup ricotta cheese preferably whole milk
juice and zest of one lemon about 1 teaspoon zest and 2 tablespoons juice
2 tablespoons chopped fresh basil
parmesan or pecorino Romano cheese, crushed red pepper, and extra olive oil for serving, optional

Instructions

Bring a pot of heavily salted water to a boil and cook the 8 oz. pasta according to the directions on the package until al dente.
Meanwhile in a skillet over medium-high heat, sauté the sliced 2 medium zucchini in 1 tablespoon extra-virgin olive oil, seasoned with salt and pepper to taste. After giving it an initial stir to coat in the oil, salt, and pepper, let the zucchini sit for a few minutes in a single layer without stirring or flipping so it develops a nice brown color on one side - this will help bring out more flavor.
When the pasta is done, reserve at least 1 cup of the pasta water in a glass measuring cup. Drain the pasta and return to the pot. Stir in the ¾ cup ricotta cheese as well as about half a cup of the pasta water until a creamy sauce forms. Add more pasta water as needed. If it seems too liquidy, just let it sit for a little while.
Add the juice and zest of one lemon, 2 tablespoons chopped fresh basil, and the cooked zucchini to the pasta and stir together. Taste and adjust seasoning if necessary. Serve with parmesan or pecorino Romano cheese, crushed red pepper, and extra olive oil drizzled on top if you want to.

Notes

While this recipe technically serves four according to the serving size for pasta, I'd plan on it serving 2-3 normal, hungry, adult humans for a meal unless you plan on serving as a side or first course.
You can substitute the zucchini for another vegetable like asparagus, broccoli, cauliflower, green beans, peas, or even a leafy green like spinach, chard, or kale. This is a great way to use what's in season or what you already have! Different veggies require different cooking times, so adjust as necessary. You can also try using a spoonful or two of pesto instead of fresh basil, or use other seasonal delicate herbs.
Zucchini vary so much in size, but the exact amount you use doesn't matter much here. Mine was about 3 cups total sliced zucchini.
If by some miracle you have leftovers, I recommend stirring a little more of the reserved pasta water in with them before storing in the fridge. This will help the pasta not dry out (I do this with basically all leftover pasta dishes).

Nutrition