30 Minute One Pot Lemon Butter Ricotta & Zucchini Pasta

Heidi Samia | Eleanor Rose Home

This one pot lemon butter ricotta and zucchini pasta recipe featuring fresh ingredients like zucchini, ricotta cheese, and lemon zestis perfect for a quick and delicious meal any day of the week.

– Salted Butter – Shallot – Minced Garlic – Fresh Thyme Leaves – Lemon Zest – Crushed Red Pepper Flakes – Short Cut Pasta – Grated Whole Zucchini – Dry White Wine – Chicken Bone Broth – Whole Milk Ricotta – Shredded Fontina Cheese

Ingredients You'll Need for the One Pot Pasta Recipe:

Step 1

Find a large pot and melt together the butter, shallot, garlic, thyme, lemon zest, & pinch of red pepper flakes.

Step 2

Cook until the butter begins to brown and the garlic is fragrant. Then, deglaze the pan with the white wine and let the alcohol cook off.

Step 3

Add the uncooked pasta to the pan and stir to coat it in the butter wine sauce.

Step 4

Stir in the zucchini and broth, and season with a pinch of kosher salt and black pepper to taste.

Step 5

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.

Step 6

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 until the ricotta sauce is creamy.

Step 7

Divide the pasta into four bowls and garnish the finished dish with shredded parmesan cheese and chopped fresh parsley

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Hi, I'm Heidi!

I believe that if you fill your home with things you love, love will fill your home.