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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!
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.
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.
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.
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!
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!
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
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.
Ingredients
- 3 tablespoons salted butter
- 1 small shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 teaspoons lemon zest
- red pepper flakes
- 1 pound short cut pasta
- 2 zucchini or yellow summer squash, grated (about 2 to 2 1/2 cups grated)
- 4 cups low sodium chicken or vegetable broth
- kosher salt and black pepper
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded gouda or fontina cheese
- 1 cup fresh basil, roughly chopped
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!
a bit soupy and lacked a punch of flavor…I had to cook for a long time to reduce liquid….used gluten free pasta but I don’t see how that would’ve made much of a difference …maybe 4 cups is too much broth?
Hi Caron,
Thanks for trying this recipe! Unfortunately, gluten free pasta will cook differently so that might have been the issue here. So sorry! xx
Love your recipes! I have two questions before I make this:
1. What is that pasta shape called? It looks fabulous.
2. Do you think frozen and thawed ricotta would still work in this recipe? I bought a 24oz container of whole milk ricotta for your pesto lasagna spaghetti squash this past Saturday (fantastic, by the way) and only wound up using a tiny bit of it. I won’t have time to make this recipe until at least the following weekend, or maybe even the weekend after that, and two weeks is a long time for opened dairy to sit. I’ve read that frozen ricotta is only suitable for recipes where it’s cooked due to consistency changes, so do you think it’d be okay here, since the ricotta gets cooked?
Thanks!
Hey Ashtin,
Thanks so much for your kind message! I bought the pasta from Dellalo brand! I don’t see why the ricotta wouldn’t work for you! I hope you love the recipe, let me know if you give it a try! xT
Hi just wondering if the pasta is supposed to be added before the liquid/broth as it stated in the instructions? Thanks!
Hey Christina,
Yes, that is correct:) I hope this recipe is tasty for you, let me know if you give it a try! xT
This recipe is absolutely delicious! Even my husband who is not a fan of pasta was “wowed “! I used low fat ricotta as the store was out of whole ricotta and used smoked Gouda for my cheese. All I can say is OMG! Great recipe!
Hey Jane,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
OMG, this was delish! And so easy. I only made a small revision…I didn’t have any ricotta on hand but I had lots of leftover garlic & herb Boursin cheese and I actually think it was probably better! I changed up the fontina to parmesan to complement the Boursin but kept everything else the same. Thanks for the great recipe 🙂
Also, if I may, I noticed some of the commenters were disappointed that their cheese curdled. It’s important that your cheese is at room temperature before cooking with it otherwise, yes, it can definitely curdle. Hope that helps!
Hey Ava,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it and sharing what worked well for you! xx
I couldn’t wait to give this recipe a test run! The flavors are absolutely delicious! I had the same kind of curdling in mine too. I shredded the fontina myself and the only difference was the ricotta wasn’t as liquidy and creamy as the video. What’s the trick? I want to make this for a gathering next weekend! Thank you!
Hey Jennifer,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try! Try mixing the ricotta up with a spoon before using next time and make sure it is room temp! 🍂 xT
Looks amazing, making this week! Could.you substitute shaved Brussels sprouts for the zucchini?!
Hey Courtney,
Totally, that would work well for you! I hope you love this dish, please let me know if you give it a try! xx
My family loved it! It’s a keeper! Super easy and delicious on a busy week night. We served it up with some fresh chopped heirloom tomato and spicy Italian sausage tossed on top. thank you!!
Hey Callie,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
T this was amazing! I’m wondering if zucchini can be subbed out for winter squash in a few months bc these flavors were wonderful!!!
Hey Lena,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Sure, winter squash would be a great idea! Have a great weekend:) xx
I made this exactly as written and it was perfect! Even delicious as leftovers.
Hi Jen,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
I made this for the first time about a month ago and just made it again tonight! It’s so freaking good. I’ve been waiting for friends to tell me they need to give away their zucchini and it finally happened and I came straight to this recipe. Tried it with a smoked gouda this time around and it rocked. This is now a go-to recipe forever and ever amen.
Hey Alyssa,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
Hi Tieghan!
I made this recipe in a “practice round”, with the intention of serving it as a side for a vegetarian dinner I’m hosting next week. I followed the instructions exactly, and used only fresh ingredients. Everything smelled, looked and tasted delicious, but for some reason the cheese (not sure which one) seemed to curdle a bit. For obvious reasons, I would prefer to avoid this from happening if serving to guests. Any thoughts on why this happened or how to avoid it in the further?
Hi Janine,
Thanks so much for giving this recipe a try, sorry to hear about the cheese! Did you use freshly shredded cheese or shredded from the bag? That usually makes the difference, I really love to shred cheese from a block for best results. I hope this helps! xx
Delicious!!
Hi Kelly,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
Yum! Such a great recipe! Creamy and fresh and full of flavor!
Hi Pam,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Creamy, lemony, cheesy, delicious. We ate it with an arugula salad and some grilled chicken sausage.
Hi Rachel,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT