Creamy Zucchini Ricotta Pasta Delight
This zucchini–ricotta pasta is the kind of dinner that looks fancy but is stupidly easy — gloriously creamy ricotta, soft ribbons of zucchini folded into warm pasta, a little lemon brightness, and the kind of olive oil-drizzled finish that makes you want to lick the bowl. It’s bright, comforting, and somehow both light and indulgent at the same time. If you want a weeknight win that feels special without a ton of fuss, this is it.
My husband declared it “restaurant pasta” on our first try and then proceeded to pile seconds into a bowl like it was the last meal on earth. The kids tolerate the green bits and then quietly go back for more, which I consider a triumph. I started making it on lazy summer nights and now it’s a staple when my fridge has two lonely zucchinis and a tub of ricotta begging for attention.
Why You’ll Love This Creamy Zucchini Ricotta Pasta Delight
– It’s fast: stove-to-table in about the time it takes to boil pasta, but somehow tastes like you simmered it all afternoon.
– Hands-off creaminess: no heavy cream required — ricotta and pasta water do the heavy lifting.
– Flexible: add chicken, swap herbs, or toss in chili flakes — it forgives you.
– Pretty enough for guests, lazy enough for Tuesday.
Kitchen Talk
I made this while juggling a phone call and a toddler who decided my wooden spoon was a microphone. The first time I grated zucchini instead of slicing it and nearly threw the whole pan out of panic — but the grated version actually made the sauce silkier. Lesson: mistakes sometimes lead to a better dinner. Also, don’t skip reserving pasta water — it’s the magic glue that turns ricotta into sauce.
This Creamy Zucchini Ricotta Pasta Delight was a total weeknight win—super quick to make with simple ingredients like spiralized zucchini, burst tomatoes, and that dreamy ricotta sauce.[1] The flavors popped with garlic, a splash of wine, and fresh basil on top, making it feel fancy without the fuss.[1] My family devoured it, and I'll be adding extra Parmesan next time because more cheese is always better![1]
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Shopping Tips
– Vegetables: Pick firm, unblemished zucchinis — the smaller ones have better texture and less watery seeds.
– Dairy: Buy full-fat ricotta for richness; low-fat can taste grainy when heated.
– Cheese: A small wedge of Parmesan or Pecorino for grating on top makes a big difference — don’t use pre-grated if you can help it.
– Grains/Pasta: Use a sturdy pasta (penne, orecchiette, or pappardelle) that catches the sauce; whole-wheat works fine if you like nuttier flavor.
– Fresh Herbs: Basil or parsley finish the dish — buy a small bunch and use promptly for best aroma.
Prep Ahead Ideas
– Grate or slice the zucchini a day ahead and store in a paper-towel–lined container to absorb excess moisture.
– Mix ricotta with lemon zest, salt, and pepper in advance; cover and keep refrigerated so it’s ready to fold into hot pasta.
– Keep pasta water in a heatproof jar if you boil pasta early — reheat before combining.
– Use shallow airtight containers for the sauce and pasta separately; toss together just before serving to avoid soggy pasta.
Time-Saving Tricks
– Grate zucchini directly into the pan or use a food processor to speed up prep.
– Cook pasta in well-salted water and start the zucchini sauté while the water heats to overlap tasks.
– Use pre-shredded or quick-grate Parmesan in a pinch, but stir it in at the end so it melts smoothly.
– Don’t rush the final toss — a minute off the heat with a splash of pasta water creates the best cream.
Common Mistakes
– Overcooking zucchini until it’s a sad mush — keep a little bite for texture. If it gets too soft, drain excess liquid and crank the heat to evaporate it.
– Adding ricotta straight to a cold pasta — it can stay grainy; always temper it with hot pasta water first. I once dumped ricotta on cooled noodles and the sauce stayed chunky; a few spoonfuls of boiling water fixed it.
– Under-salting: ricotta blunts flavor so taste and adjust at the end. If it’s flat, a squeeze of lemon wakes it up.
What to Serve It With
– A simple arugula salad with lemon vinaigrette for peppery contrast.
– Crusty garlic bread to sop up sauce.
– Roasted cherry tomatoes tossed with olive oil and salt for a sweet, caramelized side.
– Lightly dressed steamed green beans for extra veg.
Tips & Mistakes
– Use medium heat when sautéing zucchini — too high chars, too low makes it soggy.
– Salt the pasta water like the sea; it’s your only chance to flavor the pasta itself.
– If sauce splits, stir in a spoonful of ricotta off the heat to bring it back together.
– Don’t be precious: leftovers reheat well with a splash of water.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Keep pasta and sauce together — the texture softens but it still tastes great; eat cold for a weirdly pleasant, ricotta-forward lunch, or reheat gently in a skillet with a splash of water to revive the creaminess. No shame in breakfast pasta with an egg on top.
Variations and Substitutions
– Swap ricotta for mascarpone or a blend of ricotta + cream cheese for extra silk.
– Add protein: grilled chicken, shrimp, or crispy pancetta are all good moves.
– Herb swaps: mint is unexpected and delicious, especially in summer.
– If you’re dairy-free, try silken tofu blended until smooth with olive oil and lemon as a ricotta stand-in — not identical, but pleasant.
Frequently Asked Questions
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Creamy Zucchini Ricotta Pasta Delight
Ingredients
Main Ingredients
- 12 oz dried short pasta (penne, rigatoni, or fusilli) use your favorite shape
- 1.5 lb zucchini, thinly sliced about 3 medium
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 0.25 cup minced shallot
- 1 tbsp minced garlic
- 0.25 tsp red pepper flakes adjust to taste
- 1.25 tsp kosher salt divided, plus more for pasta water
- 0.5 tsp freshly ground black pepper
- 1 cup whole-milk ricotta cheese
- 0.5 cup finely grated Parmesan cheese plus extra for serving
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 0.75 cup reserved pasta cooking water you may not need it all
- 0.25 cup chopped fresh basil loosely packed
Instructions
Preparation Steps
- Boil pasta in salted water until al dente. Reserve 3/4 cup cooking water, then drain.
- Warm olive oil and butter in a large skillet over medium-high heat.
- Sauté zucchini until golden and tender, 6–8 minutes, stirring occasionally. Season with some salt and pepper.
- Stir in shallot and garlic. Cook 1 minute until fragrant, then add red pepper flakes.
- Pour in 1/2 cup pasta water and simmer 2 minutes. Lightly mash some zucchini to thicken the sauce.
- Lower heat. Add pasta and ricotta; toss until creamy. Mix in Parmesan, lemon zest, and juice. Splash more water as needed to coat.
- Fold in basil. Taste and adjust salt and pepper. Serve hot with extra Parmesan.
Notes
Featured Comments
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“This flavorful recipe was so flavorful — the light really stands out. Thanks!”
“This gooey recipe was will make again — the creamy really stands out. Thanks!”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
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“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
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