Next Post
Frozen Chocolate Peanut Butter Cups.
This post may contain affiliate links, please see our privacy policy for details.
The creamiest, easiest, one pot Lemon Butter Ricotta and Zucchini Pasta…our perfect bowl of summertime comfort food. This simple zucchini pasta is made in under 30 minutes, uses just one pot, and is a great way to use up that summertime zucchini. It’s creamy, garlicky, packed with zucchini, and finished with fresh thyme and basil. The perfect cozy summer dinner, or easy side, any night of the week. Everyone in the house will enjoy this dish, veggies and all!
Sometimes I set out to create recipes and I am so excited about them. But then sadly, the outcome just isn’t quite what I had pictured in my head. Most of the time the photos I paint in my head are far too pretty and perfect than what I could ever actually create. They’re probably a little unrealistic too, but I always strive to match that vision the best I can.
But this time…I really didn’t have a good picture in my head. So I went into this recipe with pretty low expectations. And somehow…it ended up being my favorite recipe of the week.
Ingredients
- Salted butter
- Small shallot
- Garlic
- Fresh thyme leaves
- Lemon zest
- Red pepper flakes
- Short cut pasta
- Zucchini or yellow summer squash
- Low sodium chicken or vegetable broth
- Kosher salt and black pepper
- While milk ricotta cheese
- Shredded gouda or fontina cheese
- Fresh basil, roughly chopped
The details are simple…hello to a one pot recipe!
This isn’t my first one pot recipe, but it’s truly one of my easiest…and personally one of my favorites.
It’s summery and simple, but cozy and delicious too.
Here’s how this goes. Find yourself a nice big pot that can fit your pasta and lots of zucchini. Now melt together some butter, shallots, garlic, thyme, and lemon zest. I also like to add a nice pinch of red pepper flakes for a bit of spiciness.
The trick is to cook the butter until it just begins to brown and smell nutty. Then the shallots soften, the thyme becomes fragrant, and the lemon and chili flakes infuse their flavor into the butter. And just like that, the kitchen is already smelling amazing.
From here, the rest is really so easy.
Stir in your favorite short-cut pasta, then lots of grated zucchini, and broth. Bring the broth to a boil and cook until the pasta becomes al dente. Next, add the creamy ricotta, some fontina or gouda cheese, and tons of fresh basil.
As you’re stirring, smells of lemon, garlic, thyme, and basil will quickly hit your nose.
It’s wonderful.
I serve this up right out of the pot with fresh thyme, basil, and chili flakes. This dish would also be great with some added texture. Try using any type of toasted nuts or seeds. I love salted pistachios…and roasted walnuts or salted pepitas would also be great.
It’s best to eat this pasta immediately. It’s meant to be on the creamy/almost soupy side, with lots and lots of creamy sauce. The pasta will soak up the broth up if it sits too long, so enjoy it right away…it will be just perfect.
Oh, and leftovers are great too!
This is a good way to get in your vegetables and use up all the zucchini you have. Plus, because the zucchini is grated, kids barely even notice it’s there.
And well, that’s that, told ya it’s simple!
Looking for other one pot recipes? Here are some favorites:
One Pot Melty Burrata Lemon Pesto Pasta
Creamy Penne Alfredo with Spicy Arugula
One Pot Spicy Alla Vodka Pizza Pasta
Lastly, if you make this One Pot Lemon Butter Ricotta and Zucchini Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Lemon Butter Ricotta and Zucchini Pasta
Servings: 6
Calories Per Serving: 844 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 tablespoons salted butter
- 1 small shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 teaspoons lemon zest
- red pepper flakes
- 1 pound short cut pasta
- 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
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded gouda or fontina cheese
- 1 cup fresh basil, roughly chopped
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.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.4. Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!
Notes
For extra texture and flavor, try using any type of toasted nuts or seeds. I love salted pistachios, roasted walnuts, and salted pepitas!
This post was originally published on July 29, 2021
This was a huge hit in my household. I used low-fat ricotta and extra chili pepper and the added spice offset the creaminess of the pasta perfectly. We paired it with a salad to add something healthy. Another great recipe, thank you!
Hey Sarah,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan
Yay!!! Can’t wait to make this tonight ! 🙂
I hope you love the recipe Kendall! xTieghan
Okay, I am making this tonight for dinner and will add to my comment later. However, when seeing the recipe photo, my other half exclaimed, “That’s the telephone cord pasta, I’ve been talking about.” So if you can share what the name is and if it was a common store purchase.
Thanks!
It’s fusilli 🙂
Cavatappi!
How was it?
Hey there,
Here is the link for the pasta that I used:
https://www.delallo.com/delallo-spirali-1-lb/
Please let me know if you have any other questions! xTieghan
This dish looks incredible! Making it tonight. Perfect for a hot night in Florida. Going to add some roasted corn that I’ve got on hand. I made your Thai Peanut Ramen last night in my instant pot and wow was it great. You truly are my go to for a flavorful meal. Please never stop creating lovely recipes that I get to make and take all the credit for in my house ❤️
Hey Victoria,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan
Curious how this may work out using rice pasta of a similar cut. If rice pasta calls for 15 min to cook, should I use that time or the 5 min for pasta cooking time?
Hey Kristen,
I have not tested this recipe with rice pasta so I am unsure what the results would be. I would try following the recipe as is and see what happens! Please let me know if you give it a try! xTieghan
Would it be a crime to omit the zucchini/squash from this recipe? Despite being grated, my kids are veggie spy ninjas and know when a trace of one has entered their food lol.
Hey Joelle,
That would be okay to do, corn would be a great substitute here! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Perfect easy pasta dish. Recipes never disappoint!
Hey Chelsey,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
So you don’t drain any of the pasta broth? You just add the cheese in? What if the smallest pot you had didn’t cover the pasta when you were cooking? For example, you’re cooking for one and you didn’t want to freeze it into multiple meals?
Hey Cynthia,
Yes, that is correct, just follow the recipe as is:) You will want to use a pot large enough to cover the pasta. Please let me know if you give it a try! xTieghan
Just finished this for dinner, it was delicious, even without the ricotta! (We didn’t have any on hand) I also used smoked Gouda (had it in the fridge!) lots of garden fresh thyme and added some cooked chicken breast (also from HBH). amazing as always!
Hey Katie,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
I made this for dinner tonight. It’s delicious!! I didn’t have fontina or gouda, so I used a little mozzarella and parmesan. Definitely will be making again. Thanks for the recipe!
Hey Deborah,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
Do you have suggestions on how to make this creamy without the cheese?
Hey Crystal,
Sorry, I would recommend using the cheese for this recipe:) Please let me know if you give it a try! xTieghan
DELICIOUS! Even the kids loved it! I used veggie broth and no cheese, it was still creamy(ish), had some parm on the side for those who eat/wanted cheese. Great as leftovers too with some chopped grilled eggplant & grilled chicken. Good warm and cold! Thank you for this awesome recipe, I will make it again.
Hey Crystal,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
Crystal- this is a few days late! But you could try soaking cashews in water for at least three hours, blend them, and use that in place of the cheese. It will give you a creamy consistency! I grew up using that in place of creamy ingredients
I will try that next time, thanks for the tip Alex!
Do you prefer gouda or fontina?
Hey Kristin,
I honestly love both, so whichever you choose will be fantastic! I hope you love this recipe! xTieghan
I’m confused. Do you stir in the pasta in the pot BEFORE boiling it?
Hey Lorraine,
Yes, that is correct:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi there, I was really confused at first too but then I figured out what she meant. In step 1, add the dry pasta to the lemon butter mixture and add in the zucchini and broth. For step 2, increase the temperature and bring the entire pot to a boil until the pasta is cooked al dente, before finally adding in the cheese as per step 3. Hope that helps 😉
Ooooh! I’m so making this for dinner over the weekend. I might add some spinach to it and I think I’ll top it with some toasted pine nuts. Thanks for the inspo 😉
Thanks Andrea! I hope you love the recipe! xTieghan
It looks delicious.
Thanks so much Charlotte!