Deliciously Easy Ricotta Lemon Zucchini Pasta for Quick Dinners
A light yet indulgent Ricotta Lemon Zucchini Pasta that’s quick and versatile for your dinner.
Equipment
- large pot
- Mixing bowl
- Spiralizer or knife
Ingredients
For the Pasta
- 8 oz Pasta (Spaghetti or Preferred Type) Gluten-free or whole wheat options can be used.
- 2 medium Zucchini Can substitute with asparagus or bell peppers.
For the Sauce
- 1 cup Ricotta Cheese Plant-based alternatives like cashew cream can be used for vegan version.
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 2 cloves Garlic (minced) Fresh garlic preferred.
- 2 tbsp Olive Oil Can substitute with avocado oil.
- to taste Salt & Pepper Adjust based on preference.
For the Topping
- 1/4 cup Parmesan Cheese (grated) Nutritional yeast works as a non-dairy substitute.
Instructions
How to Make Ricotta Lemon Zucchini Pasta
- Prep Zucchini: Spiralize or slice the zucchini into thin ribbons; set aside.
- Make Sauce: In a mixing bowl, combine ricotta cheese, lemon zest, and lemon juice. Whisk until smooth and creamy.
- Cook Pasta: Boil a large pot of salted water. Add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of starchy pasta water before draining.
- Sauté Vegetables: Warm olive oil in the same pot. Add minced garlic and sauté until fragrant, then toss in the zucchini and cook for 2-3 minutes.
- Combine All: Return the drained pasta to the pot with zucchini. Add the ricotta sauce and a splash of reserved pasta water.
- Serve: Plate your pasta right away, garnishing with fresh basil or extra lemon slices.
Notes
Optional: Add a sprinkle of red pepper flakes for a bit of heat. Adjust seasoning after storage if needed.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 18gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 150mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg
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