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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
Made this last night and it was absolutely fantastic!!! Cheesy and so flavorful. Couldn’t even tell there was zucchini involved – just how my husband likes it. I used smoked Gouda and have no regrets. Thanks for another great dinner!
Hey Erica,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
I made this for dinner last night and it was delicious. I had intended to toast some pistachios as suggested for an extra texture, however I forgot, but I will definitely remember to add them next time. Thank you for this recipe.
Hey Colleen,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
Possibly I’m confused… Pasta goes in raw or boiled 5min to cook more? Probably a silly q, but I REALLY don’t like overcooked pasta…
Hey there,
The pasta is going in raw:) Pleas let me know if you have any other questions! Enjoy! xTieghan
Help. I keep getting something wrong. This is the second recipe of yours with a lemon butter sauce that I have messed up. When I’m using lemon zest, it seems WAY too bitter. Is that something that happens if the heat is too high? Or the way I’m zesting? I feel like I avoid the “white” part of the lemon. I love your recipes and they are usually a huge success in my house – I’m sure it’s something on my end!
Hey Amy,
So sorry you are having issues! Yes, you definitely want to make sure you are avoiding the white part. You could reduce the amount of lemon you are using, also it should be caramelizing slightly in step 1 which will remove the bitter taste. I hope this helps for next time! xTieghan
Made this today with yellow squash. Super easy and delicious. The mix of flavors were amazing!
Hey Candice,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
Do you think this would taste ok with corn added?
Hey Jen,
Sure, I think corn would be fantastic!! xTieghan
Love love love all these flavors! So easy to put together and the perfect summer time pasta. Will be making again soon!
Hey Nicole,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
Easy and tasted amazing!!
Hey Lauren,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
I made this tonight for dinner. It was super easy and it had incredible flavor. A nice, light summer pasta meal for me and my hubby. Definitely one to put on rotation and to serve to guests.
Hey Tina,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
I never have ricotta on hand, but always have cottage cheese. Would that be good or gross?
Hey Tatiana,
If you like cottage cheese then I think that would be fine to use, it just might not be as creamy as the ricotta. Please let me know if you give the recipe a try! xTiegahn
I would purée the cottage cheese first if it isn’t already the smooth style.
I would blend the cottage cheese to make it smooth in texture like the ricotta cheese would have been.
Do you have any tips for how to incorporate chicken and broccoli (in addition to the zucchini) into this recipe? Thanks!
Hey Melissa,
I would add steamed broccoli and cooked chicken once the pasta is fully finished. I hope you love this recipe, please let me know if you try it out! xTieghan
Oh, my! I always go to your Instagram for ideas. This was delicious. I only had parmesan, but it still was so good! I also made a baked lemon chicken to go on top. Thank you for the amazing ideas!
Hey Shae,
Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan
This might be a strange question but I’m wondering if it would have enough flavour without the lemon. My partner doesn’t like lemon but I’d still like to give it a try because the recipe looks fantastic. Should I bother?
Hey Natasha,
You could certainly give it a try, I don’t think it would be too bad, although the lemon does add a lot of flavor. Please let me know if you give the recipe a try! xTieghan
Cavatappi!
This was easy and delicious! I prepped everything ahead of time and it was simple to make with my guests nearby. Thanks for another keeper recipe!
Hey Tricia,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan
So delicious and very easy! Love that you cook the pasta in one pot so less dishes!
Hey Sarah,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan