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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