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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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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: 489 kcal

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

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Ingredients

Instructions

  • 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!

Notes

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

One Pot Lemon Butter Ricotta and Zucchini Pasta | halfbakedharvest.com

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Comments

  1. I made this a couple of days ago – when I grated my squash I had a lot of liquid and wasn’t sure if it should/shouldn’t be added. I added it. I followed the instructions exactly but didn’t end up with a creamy consistency – any suggestions?

    1. Hey Linda,
      Thanks for giving the recipe a try! For this recipe, I did not drain my zucchini since you are cooking the raw pasta in the pot and the noodles should absorb the liquid. Was there anything you adjusted in the recipe? xTieghan

  2. 5 stars
    Dinner success here in Mont-Tremblant! I didnt have fresh basil so I made it with fresh Oregano instead. It was delicious !

    1. Hey Virginie,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  3. 5 stars
    I made this recipe and it is truly AMAZING!!!! I had friends over for dinner and they loved it too! I added sautéed chicken for extra protein! Will be making this again in the future!

    1. Hey Marjory,
      Sorry, I am only able to provide the estimated calorie count at this time. Please let me know if you give the recipe a try! xTieghan

      1. 5 stars
        Made this tonight for my boyfriend and it was tasty. I thought there would be too much basil but it was fine. We added grilled chicken to make it a rounded meal. ~ Thank you!

        1. Hey Diana,
          Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan

  4. Hi Thiegan, I am making this tonight with a Barilla brand protein+ Rotini pasta. It says it has Semolina, garbanz0 and pea flours. Would you recommend more liquid or less liquid. Thanks!

    1. Hey Roxana,
      Sorry, I am not familiar with this brand of pasta, so I would just follow the recipe as is. Please let me know how it turns out! xTieghan

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