This post may contain affiliate links, please see our privacy policy for details.

The creamiest, easiest, one pot Lemon Butter Ricotta and Zucchini Pasta…our perfect bowl of summertime comfort food. This simple zucchini pasta is made in under 30 minutes, uses just one pot, and is a great way to use up that summertime zucchini. It’s creamy, garlicky, packed with zucchini, and finished with fresh thyme and basil. The perfect cozy summer dinner, or easy side, any night of the week. Everyone in the house will enjoy this dish, veggies and all!

One Pot Lemon Butter Ricotta and Zucchini Pasta |

Sometimes I set out to create recipes and I am so excited about them. But then sadly, the outcome just isn’t quite what I had pictured in my head. Most of the time the photos I paint in my head are far too pretty and perfect than what I could ever actually create. They’re probably a little unrealistic too, but I always strive to match that vision the best I can.

But this time…I really didn’t have a good picture in my head. So I went into this recipe with pretty low expectations. And somehow…it ended up being my favorite recipe of the week.

One Pot Lemon Butter Ricotta and Zucchini Pasta |

The details are simple…hello to a one pot recipe!

This isn’t my first one pot recipe, but it’s truly one of my easiest…and personally one of my favorites.

It’s summery and simple, but cozy and delicious too.

Here’s how this goes. Find yourself a nice big pot that can fit your pasta and lots of zucchini. Now melt together some butter, shallots, garlic, thyme, and lemon zest. I also like to add a nice pinch of red pepper flakes for a bit of spiciness.

The trick is to cook the butter until it just begins to brown and smell nutty. Then the shallots soften, the thyme becomes fragrant, and the lemon and chili flakes infuse their flavor into the butter. And just like that, the kitchen is already smelling amazing.

From here, the rest is really so easy.

One Pot Lemon Butter Ricotta and Zucchini Pasta |

Stir in your favorite short-cut pasta, then lots of grated zucchini, and broth. Bring the broth to a boil and cook until the pasta becomes al dente. Next, add the creamy ricotta, some fontina or gouda cheese, and tons of fresh basil.

As you’re stirring, smells of lemon, garlic, thyme, and basil will quickly hit your nose.

It’s wonderful.

One Pot Lemon Butter Ricotta and Zucchini Pasta |

I serve this up right out of the pot with fresh thyme, basil, and chili flakes. This dish would also be great with some added texture. Try using any type of toasted nuts or seeds. I love salted pistachios…and roasted walnuts or salted pepitas would also be great.

It’s best to eat this pasta immediately. It’s meant to be on the creamy/almost soupy side, with lots and lots of creamy sauce. The pasta will soak up the broth up if it sits too long, so enjoy it right away…it will be just perfect.

Oh, and leftovers are great too!

One Pot Lemon Butter Ricotta and Zucchini Pasta |

This is a good way to get in your vegetables and use up all the zucchini you have. Plus, because the zucchini is grated, kids barely even notice it’s there.

And well, that’s that, told ya it’s simple!

One Pot Lemon Butter Ricotta and Zucchini Pasta |

Looking for other one pot recipes? Here are some favorites:

One Pot Melty Burrata Lemon Pesto Pasta

Creamy Penne Alfredo with Spicy Arugula

One Pot Spicy Alla Vodka Pizza Pasta

Lastly, if you make this One Pot Lemon Butter Ricotta and Zucchini Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Pot Lemon Butter Ricotta and Zucchini Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 844 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. In a large pot set over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes. Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth. Season with salt and pepper.
    2. Bring to a boil over high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often.
    3. Stir in the ricotta, fontina, and basil. Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid.
    4. Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!


For extra texture and flavor, try using any type of toasted nuts or seeds. I love salted pistachios, roasted walnuts, and salted pepitas!
View Recipe Comments

One Pot Lemon Butter Ricotta and Zucchini Pasta |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Made this tonight! I also sautéed some prosciutto in the beginning. I had some homemade mini meatballs that I added as well, and of course a lil wine. Ahhhhhmazing as always!! Thanks for the recipe!!

  2. 5 stars
    Loved this recipe! Didn’t have a shallot, so we subbed an onion. Also added blackened shrimp and it was amazing! We were able to use up a lot of extra stuff we had at the house for this one too, which was nice. It reminded us of a pastalaya dish after it was in the fridge overnight, which we love. Husband and toddler approved!

  3. 5 stars
    I love an easy and delicious recipe and this smashed it!

    I used chickpea pasta for some protein but otherwise followed the recipe as written and it was delicious. Full of flavor, fully ready in under a half hour and cheesy yet light.

  4. 5 stars
    We have a very picky 6 year old, who ate this! She was suspicious, but this is the most adventurous thing we’ve gotten her to eat. It was simple enough for her – and delicious and so flavorful for everyone else!

  5. I LOVED THIS DISH. I topped it with chicken cutlets and it was an amazing contrast in texture. Highly recommend that combo.

  6. 5 stars
    Excellent recipe! Very fresh and delish!! I used ricotta and sharp cheddar and the sauce was perfect. Did not change anything else. A keeper for sure. Thanks 😊

  7. 5 stars
    Made your recipe for dinner and I’m impatient with reading and measuring so I estimated the ingredients. Your recipe is so easy to follow even if your not following it exactly with the quantities. The meal turned out delicious and looked just like yours at the end just with different pasta 🙂

  8. 5 stars
    Another 5 star recipe! My family devoured this and I’ll definitely be making it again. I made the recipe exactly as it was stated (and whipped the ricotta per other reviews) and it was beyond perfection.

    1. Hey Meagan,
      Happy Monday!! I am so glad to hear that this recipe was a winner, thanks so much for making it and your review:)

  9. I made this last night and while it was delicious, it looked nothing like what yours does. I Followed the directions exactly as written, but it was not the slightest bit creamy. I think I figured out why. I watched your video after i made the meal to see where i went wrong. Two things i noticed. 1. You mention in the video u add water. Nowhere in the recipe states to add water. And 2. Your ricotta cheese was creamy. The only kind of ricotta cheese i know of, is like an almost curdled looking texture. Did u whip the ricotta first to make it that creamy? There was a similar recipe in NY Times, and they stated to whip it. You also state in the video u added both Gouda and Fontina cheeses, but in your written directions, you say “or” meaning just one. It was still good but not at all creamy. Might need to make some adjustments to the recipe here for clarification. 🙂

    1. Hi Grace,
      Thanks for trying this recipe and sharing your feedback, sorry to hear it wasn’t what you wanted it to be! The water is the broth….either one can be used:) Whipping the ricotta cheese could help, but most importantly you just want it to be room temp and not cold. Fontina and gouda…both, one or the other, it’s really up to you! I hope this helps! xx