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One Pot Lemon Butter Ricotta and Zucchini Pasta | halfbakedharvest.com
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4.37 from 407 votes

One Pot Lemon Butter Ricotta and Zucchini Pasta

Made in under 30 mins, uses just one pot, and is a great way to use up that summertime zucchini!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6
Calories: 489kcal

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!

Nutrition

Calories: 489kcal