One Pot Lemon Butter Ricotta & Zucchini Pasta Recipe
This one pot lemon butter ricotta and zucchini pasta recipe featuring fresh ingredients like zucchini, ricotta cheese, and lemon zest is perfect for a quick and delicious meal any day of the week.
I don’t know about you, but I’m always on the lookout for new dinner recipes that are not only quick & easy to make, but (somewhat) healthy too.
After all, who doesn’t love the idea of a delicious, homemade meal that doesn’t require hours in the kitchen or sacrificing flavor for convenience?
If you feel the same way, then I have the ultimate dinner recipe for you…a cozy one pot lemon butter ricotta and zucchini pasta.
With just one pot and a handful of simple ingredients found in your grocery store, you can whip up this comfort food dish that will satisfy your soul and your belly too.
Whether you’re cooking for a crowd or simply enjoying a quiet night in, this easy pasta recipe is going to become one of your favorites for dinner and for leftovers the next day (those might be even better in my opinion).
Let’s get cooking!
What you’ll love about this recipe:
Ingredients for This One-Pot Pasta Dinner
Gather these ingredients for this delicious one pot dinner recipe that will be on the table in less than 30 minutes…
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How to Make 30 Minute Lemon Butter Pasta
If you’re craving something comforting that comes together in just half an hour, this pasta recipe is perfect…
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01
Saute Aromatics
Find a large pot and over medium heat melt the butter.
Once the butter is melted, add the shallot, garlic, thyme, lemon zest, and red pepper flakes to the pan.
Cook until the butter begins to brown and the garlic is fragrant.
02
Deglaze the Pan
Deglaze the pan with the white wine and let the alcohol cook off for about 3-4 minutes.
03
Add Pasta & Veggies
Add the uncooked pasta to the pan and stir to coat it in the butter wine sauce.
Stir in the zucchini and broth, and season with a pinch of kosher salt and black pepper to taste.
04
Simmer Until Al Dente
Bring the pasta mixture to a boil over medium high heat.
Make sure to stir often to prevent sticking, and simmer about 5-8 minutes or until pasta is al dente.
05
Make it Creamy
Once the pasta is al dente, fold in the creamy ricotta cheese and fontina.
Remove the pan from heat, cover the pot, and let sit for 5 minutes until the ricotta sauce is creamy.
06
Serve and Enjoy!
Divide the pasta into four bowls and garnish the finished dish with shredded parmesan cheese and chopped fresh parsley.
Enjoy immediately!
Helpful Tips
- You can use any grater to grate the zucchini for this dish. A grater with larger holes will make larger zucchini shreds, a smaller grater will make smaller shreds.
- Taste the sauce before adding the pasta and adjust the seasonings as needed.
- Keep a close eye on the pasta while it’s cooking in the pot. It’s important to cook it until it’s al dente, as it will continue to absorb liquid even after you remove it from the heat. Overcooking can lead to mushy pasta…ick.
- After adding the ricotta and fontina cheese, remove the pot from the heat and cover it.
- Experiment with other cheeses like Gruyère, gouda cheese, or mozzarella in place of the fontina.
What is the best way to store leftover lemon pasta?
This 30 minute lemon pasta is best enjoyed immediately after cooking while it’s still hot and creamy.
However, leftovers can be stored in an airtight container in the refrigerator for up to three days.
Just know that the texture may change upon reheating.
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One Pot Lemon Butter Ricotta and Zucchini Pasta
Ingredients
- 3 tbsp Salted Butter
- 1 Shallot diced
- 2 Garlic Cloves minced
- 1 tbsp Fresh Thyme Leaves
- 2 tsp Lemon Zest
- pinch Crushed Red Pepper Flakes
- 1 lb Short Cut Pasta
- 2 Whole Zucchini’s grated (about 2-2 1/2 cups grated)
- 1/2 cup Dry White Wine
- 4 cups Chicken Bone Broth
- pinch Kosher Salt & Black Pepper
- 1 cup Whole Milk Ricotta
- 1/2 shredded Fontina Cheese
- Shredded Parmesan Cheese
- Fresh Parsley
Instructions
- In a large pot over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest, and pinch of red pepper flakes.
- Cook until butter begins to brown and garlic is fragrant.
- Deglaze the pan with the white wine and let the alcohol cook off for about 3-4 minutes.
- Add the uncooked pasta to the pan and stir to coat it in the butter wine sauce.
- Stir in the zucchini and broth, and season with a pinch of salt and pepper.
- Bring to a boil over medium high heat. Stirring often, simmer about 5-8 minutes until pasta is al dente.
- Stir in the ricotta and fontina.
- Remove from heat, cover pot, and let sit for 5 minutes until sauce is creamy.
- Divide the pasta into four bowls and garnish with shredded parmesan cheese and chopped fresh parsley.
- Enjoy immediately!
Notes
- You can use any grater to grate the zucchini for this dish. A grater with larger holes will make larger zucchini shreds, a smaller grater will make smaller shreds.
- Taste the sauce before adding the pasta and adjust the seasonings as needed.
- Keep a close eye on the pasta while it’s cooking in the pot. It’s important to cook it until it’s al dente, as it will continue to absorb liquid even after you remove it from the heat. Overcooking can lead to mushy pasta…ick.
- After adding the ricotta and fontina cheese, remove the pot from the heat and cover it.
- Experiment with other cheeses like Gruyère, gouda cheese, or mozzarella in place of the fontina.
Nutrition
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Hi Lynn. There seems to be an issue with recipe cards on my site right now, I’m working with my web designer to get this straightened out ASAP. So sorry for any inconvenience!
Looks wonderful, perfect for fall or Friday Lenten meal. However, I cannot get it to print—- shows up blank or totally black. Not sure why. I can copy it myself, but love having pictures of recipes.
I am new to your site. I saw this on Wednesday Wish List
Hi Shawn. I’m going to look into why the recipe card isn’t showing the servings, however when you “print” the recipe the amount of servings do show up there. This recipe serves 4.
Please post how many “servings” are in this recipe.
Thanks…..
Thank you Rachel, it is a new family favorite dinner here!
Heidi
This sounds delicious.
This recipe is so easy to make and incredibly delicious!!! It’s a great recipe for picky eaters because they won’t even know there’s zucchini mixed in with the pasta. This pasta dish has become a family favorite recipe!