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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!
Made this for dinner. It was good, I added andouille sausage because we love andouille here. I added more lemon zest and some juice as well as extra salt to enhance the flavors.
I used freshly grated gouda but it all just clumped together instead of melting into the sauce. I think maybe it was too hot when stirring in the cheese.
Hey Sara,
Amazing!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was a winner! Sorry about the gouda!! xx
I made this with dairy free ricotta from Knite hill, and a vegan butter, SO GOOD!! I add chicken breast in it too but it was absolutely delicious.
Hi Mariah,
Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
I hate to be that person, but what would you suggest for an herb alternative to thyme? It just doesn’t taste good to me and I never know what the best substitute is! This looks so good!
Hi Amy,
Lol no worries! Another herb that you enjoy would be great…basil, parsley, oregano would all be good options for you! Please let me know if you have any other questions! xT
Oh this was SO good!! New all-time favorite from hbh! Love that it’s one pot. It was 30 minutes from prep to table for me, and that never happens! Thanks, Teighan!
Hi Jenny,
Wonderful!! I love to hear that this recipe turned out well for you, thank you so much for giving it a try! Have a great weekend:) xx
Delicious! I added the juice if a lemon after I turned the heat off and it was 🤌🏼🤌🏼🤌🏼
Hi Noel,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
Made this for a dinner tonight and it was quick, easy and delicious!! Grilled chicken thighs to go with and the kiddos and husband loved it!
Hi Heather,
Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it was a hit! xx
How do I make mine less watery?
Hi Jess,
Thanks for trying this recipe! How much broth did you use? Let me know how I can help! xT
My zucchini and yellow squash are getting ahead of me. Looking for recipes I can make and freeze for later. Will this one freeze well? Do you have others I can also freeze?
Hi Kathleen,
Honestly, I don’t think this recipe would be the best option to freeze. I have a freezer friendly section on the blog that you might enjoy:
https://www.halfbakedharvest.com/category/recipes/type-of-meal/freezer-friendly/
Please let me know if you have any other questions! xT
Good to know and thank you! I am still going to make this one – I just won’t freeze it.
Flavors were great and my toddlers liked it, but the sauce didn’t tighten up/stick to the pasta at all – would probably boil the pasta separately if I make again.
Hi Katie,
Thanks for making this recipe and sharing your feedback! Sorry to hear about the sauce! Let me know if you do anything differently the next time around! xT
Yum and easy!! I made it with gluten free quinoa pasta and it turned out great. I recommend squeezing a lemon slice on each serving as well.
Hi Alexis,
Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it:) xT
I used chickpea pasta and it did NOT turn out 🙁 looks delicious!!!!
Hi Madeleine,
So sorry to hear this!! Unfortunately, chickpea pasta doesn’t always yield the same results! Let me know if you give this another try! xx
Made this tonight for my picky family- everyone ate it and liked it! I loved it- will make it again. Thanks for another great recipe 🙂
Hi Julie,
Amazing!! Love to hear that this recipe turned out well for you, thanks for making it and Happy Monday! xT
Loved it! So simple but such wonderful flavors. This will definitely be made again!
Hi Kris,
Amazing!! Love to hear that this recipe turned out well for you, thanks for making it and Happy Monday! xT
Do you need to drain and squeeze the zucchini?
Hi Susan,
You do not need to do that for this recipe:) Please let me know if you have any other questions, I hope you love this dish! xT
This was so delicious! Next time I may add some cheery tomatoes! Shared w my son who follows you as well !
Hi Gail,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT