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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. 5 stars
    This pasta is delicious! I was blow away with how easy and quick it was. I couldn’t get enough and had it for leftovers multiple times. My dad and brother also loved it and couldn’t even tell there was zucchini in it!

    1. Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed this recipe 🙂 xTieghan

  2. 5 stars
    Perfect date night dish! We followed the directions exactly and it turned out so delicious: warm, creamy, and flavorful!

  3. 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

  4. 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

  5. 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

  6. 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

  7. 5 stars
    This was super delicious, super easy, and super quick! My husband does not like zucchini, and he even said it was perfect in this dish! Everyone had seconds and the leftovers were quick to be eaten up! This will be a new go to weeknight meal!

    1. Hey Brittan,
      You bet, any of those would work well for you. I hope you love this dish, please let me know if you give it a try! xTieghan

  8. Hi! When do I use the broth? Is there a step missing? Do you cook the pasta first and then add it to the butter?
    Thanks so much!

    1. Hey Lina,
      The broth is added in step 1, the pasta is cooked in step 2, please follow the recipe as written. Let me know if you have any other questions! xTieghan

      1. It worked out beautifully!! Thanks so much:) The pasta was a huge hit. My one and a half year old usually can spot zucchini a mile away, but ate two servings that night and had it for lunch the following day! I will repeat this recipe very soon. Thanks again!

    1. Hey Erin,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  9. 2 stars
    Sadly, this didn’t work for me at all. The ricotta seemed to have split in the pot, and it never thickened up the way it should. 99% of your recipes are total hits so this was a surprise. Not to worry, my fiancé ate it all anyway. 🙂

    1. I had the same thing happen. Flavor was awesome but the ricotta split and became small and chunky instead of a creamy sauce. I’m wondering if it was too hot? I also still had quite a bit of liquid left so did try to cook it off as much as I could but was afraid the pasta would get super soft. Will definitely try again but not quite sure what caused this to happen?

      1. Hey Stella,
        Sorry to hear this. When working with dairy products it helps to make sure they are room temp before adding to a hot dish. I hope this recipe for next time. xTieghan

  10. 3 stars
    I made this thinking it would be good for my picky 10 year old. Ricotta did not get smooth and overall very bland. I would not make this again.

  11. 5 stars
    Really liked this recipe, so easy to make in one pot. The lemon, thyme and shallot very subtle. The only change is make is omit the ricotta and stir in grated Parmesan and/or Pecorino off heat at the end.

    1. Hey Kristin,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

    1. Hey Ania,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  12. We loved this! It came together easily and the flavors were complex yet subtle and overall delicious. We used gouda and it worked well. Next time I’ll try Tieghan’s suggestion of pistachios on top and maybe a little toasted panko for crunch. We enjoyed the leftovers heated up in the microwave as well!

    1. Hey Bronte,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  13. 5 stars
    Came out delicious. We used yellow squash, instead of grating it (we weren’t trying to hide the veggies, lol), I diced it. Liked the texture of the little chunks. We had fontina so we used that. Have frozen some to use when we return from a trip!

    Next time I make this I’d like to combine it with your one-pot corn and ricotta recipe – I think both green squash and yellow corn would be delightful. On to spicy shrimp recipe!

    1. Hey Deborah,
      Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan

  14. 5 stars
    Fantastic recipe, thank you! I had ricotta and fontina left from the Spicy Pesto Cheese Stuffed Roasted Red Peppers (100%!), making this recipe an absolute breeze. All herbs and veg came from the garden which is always fun. Hubs had two servings and requested the leftovers for his lunch today. I am winning all around. 🙂

    1. Hey Karen,
      Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan

  15. 5 stars
    Freaking delicious and my 4 year old devoured her bowl. The only negative is that she thought there was no vegetables in it and was really bummed lol. So if you have a kid that you’re trying to sneaky feed veggies this is a hit. So good as always!

    1. Hey Emily,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

  16. I was confused how the pasta would cook that fast and it didn’t . … my pasta took more like 25 minutes of regular stirring bc there’s not much liquid

    1. Hey Amanda,
      Sorry you had issues here. Was there anything you adjusted? There’s plenty of liquid for the pasta to cook:) Let me know how I can help! xTieghan

  17. Hi there! I wanted to love this but mine came out really soupy and I used less broth than advised. Any suggestions?

    1. Hey Alexandra,
      Sorry to hear this, was there anything you adjusted in the recipe? You did cook the pasta in the pot correct? xTieghan

    1. Hey Sarah,
      I think chicken or sausage would both work well here. I hope you give the recipe a try, please let me know if you have any other questions! xTieghan

    1. Hey Kaitlin,
      This recipe will make 6 servings. I hope you love the dish, please let me know if you give it a try! xTieghan

    1. Hey Elenor,
      Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan

  18. 5 stars
    Wow, i just made this pasta and really loved it. I don’t really like zucchini but it so well hidden in this recipe. I followed the recipe closely but i didn’t really have any extra liquid. I added a few squeezes of those zested lemons because i preferred it a bit more lemony. Absolutely delicious!

    1. Hey Maureen,
      Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan

  19. 3 stars
    I made this with whole wheat pasta so I ended up having to add an extra ½ cup of water (which I expected since whole wheat pasta takes more water than white). Honestly I thought it tasted pretty bland as is so I added some homemade pesto which made it better but I probably won’t make it again.

    1. 5 stars
      Loved this! Light and refreshing, felt
      Very Italian. I added pistachios, some of us put in sausage slices. We felt it could be a good basic pasta that could be changed up many ways.

    1. Hey Daina,
      Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan

  20. 5 stars
    I cut this in half for 2 people and we really enjoyed it! I used ricotta and fontina cheese and a spiral pesto pasta I bought at a specialty store. Also took Tieghan’s suggestion and topped with toasted chopped walnuts. Excellent!

    1. Hey there,
      Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan

    1. Hey Suzie,
      So sorry, I have not tested this recipe in the instant pot so I am unsure of the results. Please let me know if you give it a try! xTieghan

  21. 5 stars
    I just made this as a half batch a with some chickpea pasta I’ve been meaning to use. It’s so delicious and creamy!!!

    1. Hey Nicole,
      Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  22. 5 stars
    Perfect weeknight family dinner. We’re a family of zucchini lovers but no one noticed it was there if you have picky eaters. Worked well with both regular and gf Barilla. Thanks Tieghan 🙂

    1. Hey Claire,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

    1. Hey Carol,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  23. 5 stars
    Just added this recipe to “keepers”. Was not sure about the added nuts but used your Burst Cherry Tomatoes and Lemony Breadcrumbs on top instead. Was quite good and colorful too. Husband suggested adding toasted pine nuts for crunch next time.
    We have both of your cookbooks,is another in the works?

    1. Hey Jane,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! Stay tuned:) xTieghan

    1. Hey Angie,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

  24. 4 stars
    This recipe was delicious and super easy. I added fresh corn cut off the cob (with about four minutes to go on the pasta cooking time) to add a little pop and more summer flavor. Definitely needs the healthy pinch of chili flakes.

    1. Hey Kate,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

  25. 4 stars
    Do you need to squeeze some of the zucchini water out once you have grated it? I always worry there is too much liquid. Thank you!!! Making tonight!

    1. Hey Ashley,
      For this recipe, you do not need to worry about squeezing out the liquid. I hope you love this dish, please let me know if you give it a try! xTieghan

  26. 5 stars
    So easy!! Felt like a comfort food yet felt like I was eating healthy with all the veggies! This one I will add to the meal rotation!

    1. Hey Amber,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  27. 5 stars
    Such a delicious and easy summer dish! Will definitely be putting this into my recipe box! Great use of all the garden fresh zucchini!

    1. Hey Stacey,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  28. 4 stars
    Really good. I used a little more Fontina cheese than the recipe called for. Also, I thought I had too much liquid. I let it sit for a few minutes and then it was fine. Very creamy and the lemon zest was the perfect touch of freshness.

    1. Hey Christina,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan

    1. Hey Becky,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan

  29. I would love to try this! Cooking for one though – could the leftovers be frozen, or do you think it would not hold up well during thawing/reheating? Thank you!

    1. Hey Heather,
      I probably would not freeze this dish, but you can reduce the serving size on the recipe and the site will automatically adjust the ingredient amounts for you. I hope this helps! xTieghan

  30. Hi! Trying this tonight….should your broth cover the pasta while cooking? Or is that too much liquid?

    1. Hey Arlana,
      The broth may not fully cover the pasta, just be sure to follow all of the exact measurements and it should turn out just fine:) Pleas let me know if you have any other questions! xTieghan

    1. Hey Katherine,
      So sorry to hear this. A little more info would be helpful…was there anything you adjusted in the recipe? Did you use pre-cooked noodles? Let me know how I can help for next time! xTieghan

  31. 5 stars
    This was so delicious and super easy to pull together. Thank you for such an easy weeknight dinner that has some added veg tucked in! I want to try adding some green peas to it next time. My 11 m.o. baby loved this too!

    1. Hey Kathryn,
      Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan

  32. 4 stars
    So delicious! Completely missed the step that the pasta is supposed to cook in the entire dish, in a one-pot fashion. Hence the name I guess 😂 ended up cooking the pasta first then added it to the lemon butter with some pasta water and the zucchini. Let it reduce down until there was still some liquid left and then added the cheese/basil. Added more pasta water as needed to get it creamy enough! Turned out great.

    1. Hey Sarah,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

  33. Made this tonight and it was a winner. Loved that it could be made in one pot. It came out perfect. Thank you, just love your recipes.

    1. Hey Lora,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

    1. Hey Anna,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

  34. I’m really compelled to leave a comment on a blog but damn, this ticked all the boxes for me! The most delicious! Thank you!

    1. Hey there,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

  35. Any thoughts on grilling the zucchini and adding it as chunks vs shredded? I’m also thinking about adding bay scallops as a protein since I think they’ll pair well with the lemon!

    1. Hey Sam,
      You could certainly do that, your sauce will just have a different texture. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Samantha,
      Nope, it should be just fine if you follow the recipe as is. Please let me know if you have any other questions! xTieghan

  36. 4 stars
    After some initial screaming from my 3 yr old twins about not liking it… it all of the sudden went down like a treat. Used half of the Ricotta and it was still very creamy.

    1. Hey there,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan

      1. 5 stars
        I made this last night and oh my sooo delish. Perfect summer pasta dish and great way to use up zucchini. Thanks for the awesome recipe! 🙂

        1. Hey Sonia,
          Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

  37. 5 stars
    My 7 year old and I are eating it for breakfast! So good! Added twice as much zucchini (because what does one do with SO much zucchini) and it’s delicious. Thanks for getting a veggie in my kiddo’s belly, before noon nonetheless 😊

    1. Hey Julie,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan

  38. 4 stars
    Creamy and delicious! And I love that it uses some of my zucchini & basil from the garden! Perfect summer recipe. My 5 year old loved it too!

    1. Hey BethAnn,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

  39. 5 stars
    No one in my family likes zucchini, but we were gifted one from a friend’s garden on the same day I saw this recipe on IG. Serendipity! This pasta was absolutely delicious and super easy to make.

    1. Hey there,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

    2. Hi,
      Very yummy! Tried this today,and it turned out great,very tasty! Love that I can use zucchini ,basil, and thyme from my garden. Thanks for sharing.

      1. Hey Julie,
        Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan

  40. 4 stars
    Hi,
    So I’m eating this right now and it’s super tasty but way too much for two people. You mention the pasta will soak up the sauce but that leftovers are great. How do you recommend saving leftovers so they don’t get mushy?

    1. Hey Sara,
      Thanks for giving the recipe a try. I would store in an airtight container in the fridge. The serving size is for 6, so next time if you don’t want that much I would reduce the serving size amount. Please let me know if you have any other questions! xTieghan

  41. 5 stars
    Thanks for making one-pot options as they make clean up a breeze. I didn’t have shallot on hand, so used dried onion minced onions and the swap worked well. A simple but tasty dish, perfect for summer, and perfect for my fam of 2 to have leftovers for lunch tomorrow!

    1. Hey Anna,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

    1. Hey Angela,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

  42. 5 stars
    Made this last night and it was absolutely fantastic!!! Cheesy and so flavorful. Couldn’t even tell there was zucchini involved – just how my husband likes it. I used smoked Gouda and have no regrets. Thanks for another great dinner!

    1. Hey Erica,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

  43. 4 stars
    I made this for dinner last night and it was delicious. I had intended to toast some pistachios as suggested for an extra texture, however I forgot, but I will definitely remember to add them next time. Thank you for this recipe.

    1. Hey Colleen,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

  44. Possibly I’m confused… Pasta goes in raw or boiled 5min to cook more? Probably a silly q, but I REALLY don’t like overcooked pasta…

    1. Hey there,
      The pasta is going in raw:) Pleas let me know if you have any other questions! Enjoy! xTieghan

  45. Help. I keep getting something wrong. This is the second recipe of yours with a lemon butter sauce that I have messed up. When I’m using lemon zest, it seems WAY too bitter. Is that something that happens if the heat is too high? Or the way I’m zesting? I feel like I avoid the “white” part of the lemon. I love your recipes and they are usually a huge success in my house – I’m sure it’s something on my end!

    1. Hey Amy,
      So sorry you are having issues! Yes, you definitely want to make sure you are avoiding the white part. You could reduce the amount of lemon you are using, also it should be caramelizing slightly in step 1 which will remove the bitter taste. I hope this helps for next time! xTieghan

    1. Hey Candice,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  46. 5 stars
    Love love love all these flavors! So easy to put together and the perfect summer time pasta. Will be making again soon!

    1. Hey Nicole,
      Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan

    1. Hey Lauren,
      Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan

  47. 5 stars
    I made this tonight for dinner. It was super easy and it had incredible flavor. A nice, light summer pasta meal for me and my hubby. Definitely one to put on rotation and to serve to guests.

    1. Hey Tina,
      Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan

    1. Hey Tatiana,
      If you like cottage cheese then I think that would be fine to use, it just might not be as creamy as the ricotta. Please let me know if you give the recipe a try! xTiegahn

    2. I would blend the cottage cheese to make it smooth in texture like the ricotta cheese would have been.

  48. Do you have any tips for how to incorporate chicken and broccoli (in addition to the zucchini) into this recipe? Thanks!

    1. Hey Melissa,
      I would add steamed broccoli and cooked chicken once the pasta is fully finished. I hope you love this recipe, please let me know if you try it out! xTieghan

  49. 5 stars
    Oh, my! I always go to your Instagram for ideas. This was delicious. I only had parmesan, but it still was so good! I also made a baked lemon chicken to go on top. Thank you for the amazing ideas!

    1. Hey Shae,
      Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan

  50. This might be a strange question but I’m wondering if it would have enough flavour without the lemon. My partner doesn’t like lemon but I’d still like to give it a try because the recipe looks fantastic. Should I bother?

    1. Hey Natasha,
      You could certainly give it a try, I don’t think it would be too bad, although the lemon does add a lot of flavor. Please let me know if you give the recipe a try! xTieghan

  51. 5 stars
    This was easy and delicious! I prepped everything ahead of time and it was simple to make with my guests nearby. Thanks for another keeper recipe!

    1. Hey Tricia,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

      1. Hey Sarah,
        Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  52. This was a huge hit in my household. I used low-fat ricotta and extra chili pepper and the added spice offset the creaminess of the pasta perfectly. We paired it with a salad to add something healthy. Another great recipe, thank you!

    1. Hey Sarah,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

  53. Okay, I am making this tonight for dinner and will add to my comment later. However, when seeing the recipe photo, my other half exclaimed, “That’s the telephone cord pasta, I’ve been talking about.” So if you can share what the name is and if it was a common store purchase.
    Thanks!

  54. 5 stars
    This dish looks incredible! Making it tonight. Perfect for a hot night in Florida. Going to add some roasted corn that I’ve got on hand. I made your Thai Peanut Ramen last night in my instant pot and wow was it great. You truly are my go to for a flavorful meal. Please never stop creating lovely recipes that I get to make and take all the credit for in my house ❤️

    1. Hey Victoria,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

  55. Curious how this may work out using rice pasta of a similar cut. If rice pasta calls for 15 min to cook, should I use that time or the 5 min for pasta cooking time?

    1. Hey Kristen,
      I have not tested this recipe with rice pasta so I am unsure what the results would be. I would try following the recipe as is and see what happens! Please let me know if you give it a try! xTieghan

  56. Would it be a crime to omit the zucchini/squash from this recipe? Despite being grated, my kids are veggie spy ninjas and know when a trace of one has entered their food lol.

    1. Hey Joelle,
      That would be okay to do, corn would be a great substitute here! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Chelsey,
      Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan

  57. So you don’t drain any of the pasta broth? You just add the cheese in? What if the smallest pot you had didn’t cover the pasta when you were cooking? For example, you’re cooking for one and you didn’t want to freeze it into multiple meals?

    1. Hey Cynthia,
      Yes, that is correct, just follow the recipe as is:) You will want to use a pot large enough to cover the pasta. Please let me know if you give it a try! xTieghan

  58. 5 stars
    Just finished this for dinner, it was delicious, even without the ricotta! (We didn’t have any on hand) I also used smoked Gouda (had it in the fridge!) lots of garden fresh thyme and added some cooked chicken breast (also from HBH). amazing as always!

    1. Hey Katie,
      Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan

  59. 5 stars
    I made this for dinner tonight. It’s delicious!! I didn’t have fontina or gouda, so I used a little mozzarella and parmesan. Definitely will be making again. Thanks for the recipe!

    1. Hey Deborah,
      Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan

    1. Hey Crystal,
      Sorry, I would recommend using the cheese for this recipe:) Please let me know if you give it a try! xTieghan

      1. 5 stars
        DELICIOUS! Even the kids loved it! I used veggie broth and no cheese, it was still creamy(ish), had some parm on the side for those who eat/wanted cheese. Great as leftovers too with some chopped grilled eggplant & grilled chicken. Good warm and cold! Thank you for this awesome recipe, I will make it again.

        1. Hey Crystal,
          Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan

    2. Crystal- this is a few days late! But you could try soaking cashews in water for at least three hours, blend them, and use that in place of the cheese. It will give you a creamy consistency! I grew up using that in place of creamy ingredients

    1. Hey Kristin,
      I honestly love both, so whichever you choose will be fantastic! I hope you love this recipe! xTieghan

    1. Hey Lorraine,
      Yes, that is correct:) I hope you love this recipe, please let me know if you give it a try! xTieghan

    2. Hi there, I was really confused at first too but then I figured out what she meant. In step 1, add the dry pasta to the lemon butter mixture and add in the zucchini and broth. For step 2, increase the temperature and bring the entire pot to a boil until the pasta is cooked al dente, before finally adding in the cheese as per step 3. Hope that helps 😉

  60. Ooooh! I’m so making this for dinner over the weekend. I might add some spinach to it and I think I’ll top it with some toasted pine nuts. Thanks for the inspo 😉