One Pot Lemon Butter Ricotta and Zucchini Pasta -

Zesty lemon-butter short pasta tossed in a creamy ricotta sauce.

One Pot Lemon Butter Ricotta and Zucchini Pasta

With just one pot and a handful of ingredients, this lemon butter ricotta & zucchini pasta is the perfect blend of simplicity and comfort for a quick, delicious meal any day of the week.

5 from 3 votes

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Prep Time 10

Cook Time 15

Total Time 25

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

Serving: 1bowlCalories: 844kcalCarbohydrates: 67gProtein: 30gFat: 31gSaturated Fat: 8gTrans Fat: 0.2gCholesterol: 28mgSodium: 1230mgPotassium: 780mgFiber: 7gSugar: 7gVitamin A: 774IUVitamin C: 15mgCalcium: 146mgIron: 6mg

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