Description
Lemon Ricotta Zucchini Pasta is a vibrant, refreshing dish that encapsulates the essence of summer. With creamy ricotta, fresh zucchini, and a zesty lemon kick, this easy-to-make pasta is perfect for warm evenings spent with friends or a quick weeknight dinner. Each forkful delivers a delightful blend of flavors and textures that will leave you craving more!
Ingredients
Scale
- 8 oz spaghetti or linguine
- 2 medium zucchinis (spiralized or cut into ribbons)
- 1 cup whole milk ricotta cheese
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 3 cloves garlic (minced)
- Salt and freshly cracked pepper to taste
- Optional: Red pepper flakes for spice
Instructions
- Preparation Time: 10 minutes | Cooking Time: 15 minutes.
- Bring a large pot of salted water to boil, cook pasta according to package directions until al dente. Reserve ½ cup of cooking water before draining.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute).
- Add zucchini to the skillet and sauté until tender yet vibrant (3-4 minutes).
- Lower the heat, stir in ricotta and lemon juice; mix thoroughly. If needed, add reserved pasta water for desired creaminess.
- Season with salt, pepper, and optional red pepper flakes.
- Serve on plates drizzled with olive oil and garnished with lemon zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg