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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
Mine came out like a flavorless soup, even with adding double the shredded cheese and a pinch of lemon. I don’t recommend dumping all 4 cups of liquid into the pot. Maybe start with half that and pour as needed?
Hi Sophie,
Thanks for trying this recipe and sharing your feedback, so very sorry to hear it was not enjoyed! xT
Easy and impressive! No kidding on the serve immediately, it thickens fast with the pasta starch. I kept a little hot broth on hand to soupy it up a little when going in for seconds. Flavors are amazing.
Hey Genine,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Xx
Thanks Tieghen, for a great recipe! I had 2 ears of sweet corn and 20 cherry tomatoes in my fridge so used them as well (roasted them first) and added a little grilled chicken as my kids are really into protein. I did add an extra squeeze of lemon juice just before serving to amp up the lemon flavor. Was delicious! Love all your recipes!!
Hey Amy,
Happy Friday! Thanks a bunch for giving this recipe a try and your comment, love to hear that it turned out nicely for you! Xx
So delicious and fed five of us! I added a little extra ricotta and Gouda for cheesiness and creaminess which is my family’s preference. Thanks for sharing this recipe! 🙂
Hey Christina,
Awesome!! So glad to hear that you enjoyed this recipe, I appreciate you making it! Happy Monday! xx
Has anyone tried adding a few small sweet tomatoes?
I’m excited to give the recipe a try.
Hey Tess,
That sounds like a great idea! Let me know if you give this recipe a try, I hope you love it! xT
Planning to make tonight- just wondering if we need to squeeze liquid out after the zucchini is grated, or just add it in right after grating?
Thank you! Always love your recipes !
Hey Sarah,
No need to squeeze the liquid out for this dish:) Please let me know if you have any other questions, I hope you love this recipe! xT
Great recipe! I didn’t have shallots on hand which would have definitely been better but needed a quick meal to use up some expiring ricotta and garden zucchini and this was perfect!
Hi Natalie,
Wonderful! Thanks so much for your comment, love to hear that this recipe turned out nicely for you, I appreciate you giving it a try! x
This tastes like an inside out ravioli.
I added asparagus and some leon juice at the end! Topped with a little sea salt!
Very delicious!
Hey Andrea,
Awesome! Thanks so much for trying this recipe and your comment! Love to hear it was enjoyed! Xx
I didn’t have ricotta so I used parmesan instead. It was delicious! Also added chicken during the butter stage. Excited to try with ricotta next time.
Hey Sarah,
Love to hear this! Thanks a bunch for giving this recipe a try and your comment! Have the best day:)
This is such a fun and unique recipe! I love the depth of flavor that it gets with such simple steps. Its quick and easy and delicious!
Hey Sophie,
Fantastic! Thank you so much for trying this recipe and sharing your feedback, glad to hear it was enjoyed! x
Wondering if anyone has tried freezing portions of this?
Hey Linda,
So sorry, I have not tested that with this recipe, I’m not sure how well it would work with this sauce. Please let me know if I can help in any other way! xT
I started making this last summer! My whole family absolutely loves it!! I add an extra cup of broth to help the pasta cook more evenly. A great summer pasta dish!! Highly recommend!
Hey Kelly,
Wonderful!! So glad to hear that this recipe always turns out well for you, thanks a lot for making it so often! Xx
Delicious! Super easy weeknight meal. I think it would be delicious on the side of a chicken cutlet or pork chop on the grill as well.
Hey Alison,
Awesome!! So glad to hear that this recipe was a winner, thanks for making it:) xT
I felt like my pasta wasn’t cooked at 8 minutes. It was super aldente? What is preferred. Added more broth
Hi Kayla,
Thanks for trying this recipe and sharing your feedback! Sorry to hear it was more al dente than you would have liked! Any chance your heat was just a touch too high? xx
Made this for the first time tonight, it was fantastic!! I did add some sweet Italian chicken sausage and I diced the zucchini instead of shredding, but followed the recipe otherwise. Will absolutely make again! I used a tri colored penne and it was so colorful as well as flavorful. 5 stars!
Hey Pamela,
Wonderful! So glad to hear this recipe turned out well for you, thanks for giving it a go! xT