One Pot Lemon Butter Ricotta and Zucchini Pasta.

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!

@halfbakedharvest

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♬ Don’t You Want Me – The Human League