I turned summer zucchini and a few pantry staples into Lemon Pesto Pasta, all in one pot and under 30 minutes, and I bet the unexpected ingredient will make you curious.

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I love quick recipes that feel special without fuss. This one pot pasta comes together in under 30 minutes and makes brilliant use of summertime zucchini.

I kept one hand on the tub of ricotta and the other on my spoon, letting the textures clash into something silky and slightly tangy, it surprised me how bright it got. I kept thinking about Half Baked Harvest Zucchini Pasta and One Pot Lemon Ricotta Pasta while I tweaked it, so theres a little nod to those recipes.

If you want fast dinner that still looks like you tried, try this.

Ingredients

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Spaghetti or linguine: pantry staple carbs, fuels you, makes the dish hearty and comforting everyday.
Zucchini: light, low calorie, packed with fiber and vitamins, adds subtle fresh garden crunch.
Ricotta: creamy, protein rich, makes sauce silky, lends a faint sweetness and extra body.
Lemon: bright acidic zip, adds tangy freshness, brightens flavors and cuts richness every bite.
Garlic: punchy aroma, boosts savory depth, a little goes far for big flavor.
Olive oil and butter: flavor carriers, add silkiness and a golden finish to veggies.
Parmesan: salty, nutty umami, melts into the sauce for a savory rounded finish.

Ingredient Quantities

12 oz (340 g) spaghetti or linguine

2 medium zucchini, sliced into half moons (about 3 cups)

1 cup (250 g) whole-milk ricotta

2 tbsp unsalted butter

2 tbsp extra virgin olive oil

3 cloves garlic, minced

1 lemon, zested and juiced (about 2 tbsp juice)

3 to 4 cups (720 ml to 960 ml) low-sodium vegetable or chicken broth

1/2 cup (50 g) freshly grated Parmesan, plus extra for serving

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes, optional

1 small shallot, thinly sliced, optional

1/4 cup chopped fresh basil or parsley

How to Make this

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1. Heat a large wide pot over medium, add 2 tbsp olive oil and 2 tbsp butter until melted and bubbly; add the thinly sliced shallot if using and cook 1 to 2 minutes till soft, then toss in 3 minced garlic cloves and cook about 30 seconds till fragrant.

2. Add the sliced zucchini (about 3 cups) and sauté 3 to 4 minutes till it starts to soften and get a little color, don’t let it go mushy.

3. Push the veggies to the side and add the dry 12 oz spaghetti or linguine (break in half if it won’t fit), then sprinkle in the lemon zest, pour in about 3 cups of the low sodium broth, add the lemon juice, 1 tsp kosher salt, 1/2 tsp black pepper and the 1/4 tsp red pepper flakes if you like heat.

4. Stir everything so the pasta is mostly submerged, bring to a boil, then lower to a medium simmer and cook uncovered, stirring and scraping the bottom every couple minutes so the pasta doesn’t stick.

5. As the pasta cooks (about 9 to 12 minutes depending on brand) add more broth a little at a time up to the full 4 cups if it looks dry; stop when the pasta is tender but still has a little bite and the liquid has become a creamy sauce.

6. Remove from heat and immediately stir in 1 cup whole milk ricotta, 1/2 cup freshly grated Parmesan and another tablespoon of butter if you want it extra silky; taste and adjust salt, pepper and lemon juice.

7. Fold in about 1/4 cup chopped fresh basil or parsley for brightness, and if the sauce seems too thick loosen with a splash of more broth.

8. Serve hot with extra grated Parmesan on top, a crack of black pepper and more herbs if you like; this is best eaten right away cause the sauce thickens as it cools.

Equipment Needed

1. Large wide pot (5 to 6 qt), wide bottom helps the pasta and zucchini fit and cook evenly
2. Heatproof spatula or wooden spoon, to push veggies to the side and scrape the bottom while stirring
3. Tongs or a pasta fork, for lifting and testing the pasta and for serving
4. Chef’s knife, for slicing zucchini and the shallot, nothing fancy needed
5. Cutting board, keep it steady so you dont nick your fingers
6. Microplane zester that doubles as a fine grater, for lemon zest and freshly grated Parmesan
7. Measuring cups and spoons, plus a 1 cup measure for ricotta and a cup for adding broth as needed
8. Small bowl and spoon, to stir the ricotta and taste/adjust seasonings before tossing into the pot

FAQ

Can I use a different type of pasta? Yes, use any long pasta like linguine, fettuccine or even penne, just watch the cooking time since thicker shapes may need a bit longer, and break long pasta if your pot is small.

How much broth should I actually use? Start with 3 cups and add up to 4 cups only if needed, you want a saucy coating not a soup, so add liquid slowly while it cooks until the pasta is almost al dente.

My sauce turned out watery from the zucchini, how do I fix it? Remove a cup of liquid before adding the ricotta or keep simmering to reduce, you can also toss the pasta off heat so the ricotta binds better, and reserve some pasta water to adjust thickness at the end.

What can I substitute for ricotta or make this dairy free? Mascarpone or cream cheese give similar creaminess, plain Greek yogurt works too but stir it in off the heat so it doesn't split, for dairy free try cashew ricotta and a vegan parm alternative.

How do I store and reheat leftovers? Refrigerate in an airtight container for 3 to 4 days, reheat in a skillet with a splash of broth or olive oil until warm, or microwave in short bursts stirring between them so it heats evenly.

Can I make this ahead or freeze it? You can make it ahead but save some ricotta to stir in when reheating for best texture, freezing is not great because the ricotta and zucchini change texture, if you must freeze do so without the ricotta and add fresh later.

One Pot Lemon Butter Ricotta And Zucchini Pasta. Recipe Substitutions and Variations

Ricotta -> Mascarpone, or blend full fat cottage cheese with a spoon of plain yogurt. Mascarpone gives the richest, creamiest result; the cottage cheese trick is lighter and still creamy if you blitz it quick in a blender.
Spaghetti or linguine -> Bucatini or fettuccine for the same long pasta vibe. If you use short shapes like penne or rigatoni, use slightly less broth and stir more so they cook evenly, but it’ll still be great.
Zucchini -> Yellow summer squash or frozen peas. Squash swaps in almost exactly, peas give a sweet pop and cut down on cooking time.
Parmesan -> Pecorino Romano for a sharper saltier kick, or Grana Padano for a milder nutty flavor. If you pick Pecorino, hold off on some of the added salt.

Pro Tips

1. Reserve at least a cup of the cooking liquid before you drain anything. Add it back by the tablespoon until the sauce feels silky, youll avoid watering it down and the starch helps everything bind.

2. Take the pot off the heat before stirring in the ricotta and parmesan, warm residual heat melts them without making the ricotta grainy. For extra silkiness whisk the ricotta with a few tablespoons of warm broth first then fold it in.

3. Dont overcook the zucchini, a little color and bite is way better than mush. If slices are thin theyll finish fast so keep an eye on them and pull them early.

4. Add lemon juice slowly and taste as you go, acid brightens but too much will fight the dairy. Also season after the cheese is in because the cheese will change how salty the dish tastes.

5. Serve right away, the sauce firms up as it cools. If you must hold it for a short while warm gently and stir in a splash more broth or a pat of butter to revive the texture.

One Pot Lemon Butter Ricotta And Zucchini Pasta. Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned summer zucchini and a few pantry staples into Lemon Pesto Pasta, all in one pot and under 30 minutes, and I bet the unexpected ingredient will make you curious.

Servings

servings

Calories

635

kcal

Equipment: 1. Large wide pot (5 to 6 qt), wide bottom helps the pasta and zucchini fit and cook evenly
2. Heatproof spatula or wooden spoon, to push veggies to the side and scrape the bottom while stirring
3. Tongs or a pasta fork, for lifting and testing the pasta and for serving
4. Chef’s knife, for slicing zucchini and the shallot, nothing fancy needed
5. Cutting board, keep it steady so you dont nick your fingers
6. Microplane zester that doubles as a fine grater, for lemon zest and freshly grated Parmesan
7. Measuring cups and spoons, plus a 1 cup measure for ricotta and a cup for adding broth as needed
8. Small bowl and spoon, to stir the ricotta and taste/adjust seasonings before tossing into the pot

Ingredients

12 oz (340 g) spaghetti or linguine
2 medium zucchini, sliced into half moons (about 3 cups)
1 cup (250 g) whole-milk ricotta
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 lemon, zested and juiced (about 2 tbsp juice)
3 to 4 cups (720 ml to 960 ml) low-sodium vegetable or chicken broth
1/2 cup (50 g) freshly grated Parmesan, plus extra for serving
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes, optional
1 small shallot, thinly sliced, optional
1/4 cup chopped fresh basil or parsley

Directions

Heat a large wide pot over medium, add 2 tbsp olive oil and 2 tbsp butter until melted and bubbly; add the thinly sliced shallot if using and cook 1 to 2 minutes till soft, then toss in 3 minced garlic cloves and cook about 30 seconds till fragrant.
Add the sliced zucchini (about 3 cups) and sauté 3 to 4 minutes till it starts to soften and get a little color, don't let it go mushy.
Push the veggies to the side and add the dry 12 oz spaghetti or linguine (break in half if it won't fit), then sprinkle in the lemon zest, pour in about 3 cups of the low sodium broth, add the lemon juice, 1 tsp kosher salt, 1/2 tsp black pepper and the 1/4 tsp red pepper flakes if you like heat.
Stir everything so the pasta is mostly submerged, bring to a boil, then lower to a medium simmer and cook uncovered, stirring and scraping the bottom every couple minutes so the pasta doesn't stick.
As the pasta cooks (about 9 to 12 minutes depending on brand) add more broth a little at a time up to the full 4 cups if it looks dry; stop when the pasta is tender but still has a little bite and the liquid has become a creamy sauce.
Remove from heat and immediately stir in 1 cup whole milk ricotta, 1/2 cup freshly grated Parmesan and another tablespoon of butter if you want it extra silky; taste and adjust salt, pepper and lemon juice.
Fold in about 1/4 cup chopped fresh basil or parsley for brightness, and if the sauce seems too thick loosen with a splash of more broth.
Serve hot with extra grated Parmesan on top, a crack of black pepper and more herbs if you like; this is best eaten right away cause the sauce thickens as it cools.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.