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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 don’t know what I did wrong, but this had no taste. Followed recipe exactly.
Hey Jennifer,
So sorry to hear this, please let me know if I can help in anyway! xTieghan
I made this a couple of days ago – when I grated my squash I had a lot of liquid and wasn’t sure if it should/shouldn’t be added. I added it. I followed the instructions exactly but didn’t end up with a creamy consistency – any suggestions?
Hey Linda,
Thanks for giving the recipe a try! For this recipe, I did not drain my zucchini since you are cooking the raw pasta in the pot and the noodles should absorb the liquid. Was there anything you adjusted in the recipe? xTieghan
Dinner success here in Mont-Tremblant! I didnt have fresh basil so I made it with fresh Oregano instead. It was delicious !
Hey Virginie,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
I made this recipe and it is truly AMAZING!!!! I had friends over for dinner and they loved it too! I added sautéed chicken for extra protein! Will be making this again in the future!
Hey Anita,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
This was a huge hit with everyone! I opted to air fry some seasoned chicken breasts to serve over the pasta and it was great. The only thing I did different was use ghee instead of butter and seasoned with about a tablespoon of lemon juice at the very end. Loved that it was one pot and not a lot of prep. Perfect for a chilly night.
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Do you have any additional nutritional information besides calories? Like fat, carbs, etc? Yummy recipe, thanks!
Hey Marjory,
Sorry, I am only able to provide the estimated calorie count at this time. Please let me know if you give the recipe a try! xTieghan
Made this tonight for my boyfriend and it was tasty. I thought there would be too much basil but it was fine. We added grilled chicken to make it a rounded meal. ~ Thank you!
Hey Diana,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
Hi Thiegan, I am making this tonight with a Barilla brand protein+ Rotini pasta. It says it has Semolina, garbanz0 and pea flours. Would you recommend more liquid or less liquid. Thanks!
Hey Roxana,
Sorry, I am not familiar with this brand of pasta, so I would just follow the recipe as is. Please let me know how it turns out! xTieghan
This was super delicious, super easy, and super quick! My husband does not like zucchini, and he even said it was perfect in this dish! Everyone had seconds and the leftovers were quick to be eaten up! This will be a new go to weeknight meal!
Hey Ashley,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
Loved this recipe. I served it with some grilled chicken great flavors and will certainly be making this again.
Hey Deb,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
Do you think you could use other vegetables like cauliflower, broccoli or mushrooms?
Hey Brittan,
You bet, any of those would work well for you. I hope you love this dish, please let me know if you give it a try! xTieghan
Hi! When do I use the broth? Is there a step missing? Do you cook the pasta first and then add it to the butter?
Thanks so much!
Oh my goodness! I can’t believe I didn’t see it. I was reading it too fast. Thanks anyways!! Trying it tonight:)
Hey Lina,
The broth is added in step 1, the pasta is cooked in step 2, please follow the recipe as written. Let me know if you have any other questions! xTieghan
It worked out beautifully!! Thanks so much:) The pasta was a huge hit. My one and a half year old usually can spot zucchini a mile away, but ate two servings that night and had it for lunch the following day! I will repeat this recipe very soon. Thanks again!
Hey Lina,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
This had great flavor and texture. I used whole milk ricotta and had zero grainy issues as some reviewers mentioned.
Hey Erin,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
Sadly, this didn’t work for me at all. The ricotta seemed to have split in the pot, and it never thickened up the way it should. 99% of your recipes are total hits so this was a surprise. Not to worry, my fiancé ate it all anyway. 🙂
Hey Sara,
So sorry to hear this, please let me know if I can help in anyway! xTieghan
I had the same thing happen. Flavor was awesome but the ricotta split and became small and chunky instead of a creamy sauce. I’m wondering if it was too hot? I also still had quite a bit of liquid left so did try to cook it off as much as I could but was afraid the pasta would get super soft. Will definitely try again but not quite sure what caused this to happen?
Hey Stella,
Sorry to hear this. When working with dairy products it helps to make sure they are room temp before adding to a hot dish. I hope this recipe for next time. xTieghan
I made this thinking it would be good for my picky 10 year old. Ricotta did not get smooth and overall very bland. I would not make this again.
Hey Shanna,
Thanks for giving the recipe a try, sorry it was not enjoyed. xTieghan
Really liked this recipe, so easy to make in one pot. The lemon, thyme and shallot very subtle. The only change is make is omit the ricotta and stir in grated Parmesan and/or Pecorino off heat at the end.
Hey Kristin,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
So, so good and fast and easy! Perfect for any day especially busy weeknight. My picky teens devoured it too!
Hey Ania,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan