Lemon Ricotta Zucchini Pasta

  • on October 1, 2020
Lemon Ricotta Zucchini Pasta
Lemon Ricotta Zucchini Pasta
A quick and easy, summery lemon ricotta and zucchini pasta with plenty of fresh basil!
  • 8 ounces pasta (gluten-free for gluten-free432)
  • 1 tablespoon olive oil
  • 2 medium zucchini, sliced, shaved or shredded
  • 2 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)
  • 1 cup (8 ounces) ricotta
  • 1/4 cup parmigiano reggiano (parmesan cheese) grated
  • 2 teaspoons fresh lemon zest
  • salt and pepper to taste
  • 2 tablespoons basil, torn
  1. Start cooking the pasta as directed on the package.
  2. Meanwhile, heat the oil in a pan over medium, heat, add the zucchini and cook until just tender, about 3-5 minutes.
  3. Add the garlic and red pepper flakes and cook until fragrant, about a minute, before turning off the heat.
  4. Mix the ricotta, parmesan, lemon zest, salt and pepper.
  5. Drain the pasta reserving 1-2 cups of cooking water.
  6. Mix enough of the cooking water into the ricotta mixture to form a sauce before adding the cooked pasta and zucchini and tossing to coat evenly.
  7. Mix in the basil and enjoy!


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