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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
I just made this as a half batch a with some chickpea pasta I’ve been meaning to use. It’s so delicious and creamy!!!
Hey Nicole,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Perfect weeknight family dinner. We’re a family of zucchini lovers but no one noticed it was there if you have picky eaters. Worked well with both regular and gf Barilla. Thanks Tieghan 🙂
Hey Claire,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
This was very yummy! Easy to make. Definitely adding it to the recipe collection
Hey Carol,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Just added this recipe to “keepers”. Was not sure about the added nuts but used your Burst Cherry Tomatoes and Lemony Breadcrumbs on top instead. Was quite good and colorful too. Husband suggested adding toasted pine nuts for crunch next time.
We have both of your cookbooks,is another in the works?
Hey Jane,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! Stay tuned:) xTieghan
This was sooo good and sooo easy to make. Definitely a favorite around here now!
Hey Angie,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
This recipe was delicious and super easy. I added fresh corn cut off the cob (with about four minutes to go on the pasta cooking time) to add a little pop and more summer flavor. Definitely needs the healthy pinch of chili flakes.
Hey Kate,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Do you need to squeeze some of the zucchini water out once you have grated it? I always worry there is too much liquid. Thank you!!! Making tonight!
Hey Ashley,
For this recipe, you do not need to worry about squeezing out the liquid. I hope you love this dish, please let me know if you give it a try! xTieghan
So easy!! Felt like a comfort food yet felt like I was eating healthy with all the veggies! This one I will add to the meal rotation!
Hey Amber,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
Such a delicious and easy summer dish! Will definitely be putting this into my recipe box! Great use of all the garden fresh zucchini!
Hey Stacey,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
Really good. I used a little more Fontina cheese than the recipe called for. Also, I thought I had too much liquid. I let it sit for a few minutes and then it was fine. Very creamy and the lemon zest was the perfect touch of freshness.
Hey Louise,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Simple and yummy with layers of flavour. I will add some fresh lemon juice next time as well
Hey Christina,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan
So good! Very easy.
Hey Becky,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan
I would love to try this! Cooking for one though – could the leftovers be frozen, or do you think it would not hold up well during thawing/reheating? Thank you!
Hey Heather,
I probably would not freeze this dish, but you can reduce the serving size on the recipe and the site will automatically adjust the ingredient amounts for you. I hope this helps! xTieghan
Good good good
Thanks so much!
Hi! Trying this tonight….should your broth cover the pasta while cooking? Or is that too much liquid?
Hey Arlana,
The broth may not fully cover the pasta, just be sure to follow all of the exact measurements and it should turn out just fine:) Pleas let me know if you have any other questions! xTieghan