Lemon Ricotta Zucchini Pasta
This bright, creamy pasta comes together in 20 minutes with seared zucchini, whole-milk ricotta, and fresh lemon. Perfect for a quick weeknight dinner that feels impressive.
Equipment
- Large Pot (4 quarts)
- Large Skillet (12-inch)
- Microplane or Fine Grater
- Tongs
- Small bowl or cup for pasta water
Ingredients
For the Pasta
- 8 oz dried spaghetti or bucatini
- 2 medium zucchini (about 12 oz total)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/2 cup whole-milk ricotta (120g)
- 1 lemon (zest and juice) lemon (zest and juice)
- 1/4 cup reserved pasta water, plus more as needed
- Salt and freshly cracked black pepper
For Serving (Optional)
- Fresh basil or mint
- Red pepper flakes
- Extra grated Parmesan
Instructions
- Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Before draining, scoop out 1/2 cup of starchy cooking water and set aside.
- While pasta cooks, trim ends off zucchini and slice into thin rounds (about 1/8-inch thick). Try to keep them even for uniform cooking.
- In a large skillet, heat olive oil over medium-high heat until shimmering. Add zucchini slices in a single layer (work in batches if needed). Cook undisturbed for 2-3 minutes until golden brown on the bottom, then flip and cook another 1-2 minutes. Zucchini should be tender but not mushy.
- Push zucchini to one side of the pan. Add sliced garlic to the empty space and cook 30 seconds until fragrant, then toss everything together. If the pan looks dry, add a splash of pasta water and scrape up any browned bits.
- In a small bowl, combine ricotta, lemon zest, 2 tablespoons lemon juice, a generous pinch of salt, and a few cracks of black pepper. Stir until smooth and creamy (add a tablespoon of pasta water if too thick).
- Turn heat under the skillet to low. Add drained pasta and the ricotta mixture. Toss gently with tongs until the ricotta coats the pasta. Add reserved pasta water one tablespoon at a time until the sauce reaches a silky consistency. Taste and adjust salt or lemon.
- Divide between warm bowls. Top with extra black pepper, fresh basil if desired, and flaky salt. Serve immediately.
Notes
To get the best texture, don't skip browning the zucchini — let it sit in the pan without stirring for those golden spots. Reserve more pasta water than you think you'll need (every batch behaves differently). Warm your serving bowls briefly under hot water to keep the creamy texture alive. Add lemon juice gradually — start with 2 tablespoons and adjust, as it's hard to fix an overly tart sauce. This pasta is best fresh, but leftovers keep in the fridge for up to 2 days; reheat in a skillet with a splash of water.