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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: 844 kcal

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

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

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Comments

    1. Hi Krista,
      Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx

  1. 5 stars
    Great way to use zucchini!! So good!! And I forgot to get Gouda, so I just used the cheddar I had with the ricotta and it was still good. Will be creamier next time with the Gouda or fontina ♥️

    1. Hey Marilyn,
      Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan

  2. My daughter made this but adjusted for a gluten and dairy free family.
    GF pasta and plant based “butter”, ricotta and mozzarella.
    It was amazing!

    1. Hey Stephanie,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

  3. 5 stars
    This was delicious!! Easy to make, and creamy and delightful to eat. And I was able to sneak in some veggies for my picky husband ?

    1. Hey Elizabeth,
      Honestly, any cheeses that you like would work! Havarti would be great:) Let me know if you give this recipe a try, I hope you love it! xx

  4. 5 stars
    Every time I make one of your recipes, I swear it’s my new favorite! I added frozen corn, would love to add chicken next time.

    1. Hey Sam,
      Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)

  5. 5 stars
    My whole family loved this one! I used a zucchini and a large summer squash and my kids couldn’t even taste it. Will definitely make this one again!

    1. Hey Abby,
      Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)

  6. 5 stars
    This recipe is fantastic! Great (and delicious!) way to use up summer zucchini. Everyone loved it. I used whole wheat noodles that have a longer cooking time (~15 minutes) which turned out to be perfect for soaking up all the broth and zucchini juiciness. Will definitely be making this one repeatedly!

    1. Hi Selena,
      Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?

  7. 5 stars
    This was a great recipe! Really easy to make and it tastes great. We substituted cottage cheese for the ricotta and bell peppers for the pepper flakes and it worked well. It’s a great way to use zucchini.

    1. Hey Sarah,
      Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?

  8. This was easy and yummy. Per other comments, I used the zest of 1 lemon and the juice of two. Zucchini isn’t the star here, the flavor gets lost, but the idea is to sneak in something healthy without people realizing it. I used Gruyere and added tons of fresh basil and parm at the end before serving.

    1. Hey Laura!
      Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx

  9. Super delicious and so easy!! I found I had to cook closer to 10 minutes to get it to an al dente we like, but my husband and I agree this stays on the menu. I forgot to pick up addition cheese beyond the ricotta and added chicken breast as well. I’m already excited for leftovers!

    1. Hey Lauren,
      Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT

  10. 4 stars
    Mine definitely wasn’t as creamy as yours. My ricotta was not as smooth as yours. Did you whip yours first? My ricotta was definitely at room temp. Maybe add it slower next time? Flavour was still delicious

    1. Hey Jamie,
      Thanks so much for trying this recipe!! Did you use whole milk ricotta and give it a good stir? Let me know! xx

  11. 5 stars
    Really, REALLY good. The combination of flavors is perfect, and we added a little extra red pepper flakes so it would have a bit of a kick to it. Sooo good and a great way to make use of some of those summertime herbs you have growing in your garden! Will definitely make again

    1. Hey Danielle,
      Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan

  12. 5 stars
    Super easy quick weeknight meal- easy to switch up with ingredients you have on hand too. I didn’t have ricotta in my fridge, so I made a cashew ricotta instead and it turned out great. Next time, I plan to add some crispy shallots to the top with breadcrumbs and butter, and lemon zest for a little texture! My two kids loved it too (2.5 and 6.5). The zucchini grated is a great way to sneak in the veggies for a picky eater.

    1. Hey Kayla,
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?

    1. Hi Logan,
      Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT

    2. I have given great reviews to the recipes in here that were amazing indeed…but this recipe…I am really sorry to say so…but epic fail…it may have been a better idea to just cook the pasta before and then add the ricotta…because the water quantities that you specify in here and the mix in with ricotta creates a total mess…the flavours are also all messed up…the zucchini leaves a lot of water too..not sure if you have taken that into consideration…if you intent to cook the pasta in the ricotta sauce for longer after you add it in, be sure the pasta is less then al dente…otherwise it will be mushy and totally dislikeable…Will not cook this again unfortunately….

      1. Hi Marcela,
        Thanks for making the recipe and sharing your feedback, sorry to hear it was not enjoyed! xx