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One Pot Lemon Butter Ricotta and Zucchini Pasta

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A creamy and fresh one-pot pasta made with lemon butter sauce, tender zucchini, and ricotta cheese for a comforting yet light Mediterranean-inspired meal with minimal cleanup.

Ingredients

  • 12 oz pasta (spaghetti, linguine, or penne)
  • 2 medium zucchinis, sliced into half-moons
  • 1 cup ricotta cheese
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 lemon (zest and juice)
  • 4 cups vegetable or chicken broth
  • 1/4 cup Parmesan cheese (optional)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh basil or parsley, for garnish

Instructions

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add minced garlic and sauté until fragrant.
  3. Add sliced zucchini and cook until slightly softened and lightly golden.
  4. Pour in broth and bring to a gentle simmer.
  5. Add pasta directly into the pot and cook, stirring often to prevent sticking.
  6. Continue cooking until pasta is tender and liquid is mostly absorbed.
  7. Season with salt, black pepper, and red pepper flakes if using.
  8. Turn off heat and stir in ricotta cheese, lemon juice, and lemon zest until creamy.
  9. Finish with Parmesan cheese if desired.
  10. Garnish with fresh herbs and serve warm.

Notes

  • Stir frequently while cooking pasta to prevent sticking and ensure even cooking.
  • Add extra broth if needed while cooking to maintain a creamy sauce consistency.
  • Mascarpone or cottage cheese can be used instead of ricotta for variation.
  • For extra protein, add chicken, shrimp, or chickpeas.
  • Best served fresh, but can be loosened with broth when reheated.

Nutrition

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