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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
What did I do wrong? Taste is phenomenal but it almost has a baby food purée consistency.
Hey Katherine,
So sorry to hear this. A little more info would be helpful…was there anything you adjusted in the recipe? Did you use pre-cooked noodles? Let me know how I can help for next time! xTieghan
This was so delicious and super easy to pull together. Thank you for such an easy weeknight dinner that has some added veg tucked in! I want to try adding some green peas to it next time. My 11 m.o. baby loved this too!
Hey Kathryn,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
So delicious! Completely missed the step that the pasta is supposed to cook in the entire dish, in a one-pot fashion. Hence the name I guess ? ended up cooking the pasta first then added it to the lemon butter with some pasta water and the zucchini. Let it reduce down until there was still some liquid left and then added the cheese/basil. Added more pasta water as needed to get it creamy enough! Turned out great.
Hey Sarah,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
Made this tonight and it was a winner. Loved that it could be made in one pot. It came out perfect. Thank you, just love your recipes.
Hey Lora,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
Very good! I love how easily the squash are hidden in the pasta.
Hey Anna,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
I’m really compelled to leave a comment on a blog but damn, this ticked all the boxes for me! The most delicious! Thank you!
Hey there,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
Any thoughts on grilling the zucchini and adding it as chunks vs shredded? I’m also thinking about adding bay scallops as a protein since I think they’ll pair well with the lemon!
Hey Sam,
You could certainly do that, your sauce will just have a different texture. I hope you love this recipe, please let me know if you give it a try! xTieghan
If all the chicken stock does not absorb… are we supposed to drain it?
Hey Samantha,
Nope, it should be just fine if you follow the recipe as is. Please let me know if you have any other questions! xTieghan
After some initial screaming from my 3 yr old twins about not liking it… it all of the sudden went down like a treat. Used half of the Ricotta and it was still very creamy.
Hey there,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
I made this last night and oh my sooo delish. Perfect summer pasta dish and great way to use up zucchini. Thanks for the awesome recipe! 🙂
Hey Sonia,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
My 7 year old and I are eating it for breakfast! So good! Added twice as much zucchini (because what does one do with SO much zucchini) and it’s delicious. Thanks for getting a veggie in my kiddo’s belly, before noon nonetheless ?
Hey Julie,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
Creamy and delicious! And I love that it uses some of my zucchini & basil from the garden! Perfect summer recipe. My 5 year old loved it too!
Hey BethAnn,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
No one in my family likes zucchini, but we were gifted one from a friend’s garden on the same day I saw this recipe on IG. Serendipity! This pasta was absolutely delicious and super easy to make.
Hey there,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
Hi,
Very yummy! Tried this today,and it turned out great,very tasty! Love that I can use zucchini ,basil, and thyme from my garden. Thanks for sharing.
Hey Julie,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan
Hi,
So I’m eating this right now and it’s super tasty but way too much for two people. You mention the pasta will soak up the sauce but that leftovers are great. How do you recommend saving leftovers so they don’t get mushy?
Hey Sara,
Thanks for giving the recipe a try. I would store in an airtight container in the fridge. The serving size is for 6, so next time if you don’t want that much I would reduce the serving size amount. Please let me know if you have any other questions! xTieghan
Thanks for making one-pot options as they make clean up a breeze. I didn’t have shallot on hand, so used dried onion minced onions and the swap worked well. A simple but tasty dish, perfect for summer, and perfect for my fam of 2 to have leftovers for lunch tomorrow!
Hey Anna,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
Made this today with some blackened chicken and loved it! Will definitely be making this again!
Hey Angela,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan