This one pot Zucchini Lemon Basil Ricotta Pasta is a delicious, quick and easy weeknight dinner! The creamy ricotta cheese sauce paired with fresh lemon and basil is perfection!
The zucchini plant in my garden is finally starting to slow down a little. I’m actually glad because a couple weeks ago I had six zucchini sitting on the counter needing to be used. I made a couple loaves of vegan zucchini bread as well as these cheesy taco stuffed zucchini boats. The remaining were used to create this easy, creamy, zucchini lemon basil ricotta pasta.
Ingredients Needed to Make Zucchini Lemon Basil Ricotta Pasta
penne pasta or any short pasta
shallot or yellow onion
red pepper flakes
dry white wine
How to Make Zucchini Lemon Basil Ricotta Pasta
This is an easy one pot pasta recipe. Any meal that can be made in one pot or pan is always a win in my mind!
Cook the pasta according to the instructions on the box. Reserve a half cup of the pasta water and then drain the pasta into a colander . Add some olive oil into the pot, then throw in the diced shallot. Sauté for a minute and then add in the diced zucchini and corn. Season with red pepper flakes, salt and pepper. Sauté another couple minutes and add in the garlic. Cook just until the garlic is fragrant.
Pour in the white wine and stir everything together. Cook for a minute and then add in the ricotta, Parmesan cheese and reserved pasta water. Stir until a sauce forms and then add the pasta back into the pot along with the lemon zest, juice and basil. Stir everything together, taste for seasoning and serve.
Can Gluten Free Pasta Be Used?
Yes. I’ve made this with both regular and gluten free pasta and it turns out great. Since gluten-free pasta has a tendency to fall apart I recommend cooking it a minute less than the suggested time since it will continue cooking when returned to the pot and mixed in with the sauce.
Substitutes for Ricotta Cheese
While I highly recommend using ricotta cheese for this recipe, it can be substituted. I recommend substituting ricotta with goat cheese or cream cheese. Be aware that goat cheese has a much stronger flavor. Cream cheese is another option. This will give the pasta a richer flavor. You’ll likely need to reserve extra pasta water to thin out the sauce if you go this route, as it isn’t as light and fluffy as ricotta.
- 12 ounces penne pasta or other short-cut pasta, reserve 1/2 cup pasta water
- 1 tablespoon olive oil
- 1/2 cup diced shallot or yellow onion
- 1 1/2 cups diced zucchini
- 1 teaspoon grated or minced garlic
- 1/2 cup defrosted corn
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup dry white wine
- 1 cup part skim or whole milk ricotta cheese
- 1/4 cup shredded Parmesan cheese
- Zest and juice of a lemon
- 1/3 cup basil leaves, chopped
- Cook the pasta until al dente. Reserve 1/2 cup of the pasta water then drain the pasta into a colander. Return the pot to the stove and heat the olive oil over medium-high heat.
- Add in the shallot and sauté for a minute. Add in the zucchini, corn, red pepper flakes, salt and pepper. Sauté another 2 minutes and then add in the garlic. Sauté for another minute.
- Pour in the white wine and stir everything together. Add in the ricotta, Parmesan and reserved pasta water. Stir together until a sauce forms then add the pasta back in along with the lemon zest, juice and basil. Stir everything together until coated in the sauce and taste for seasoning. Serve immediately topped with extra basil and Parmesan cheese.
Amount Per Serving: Calories: 329Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 151mgCarbohydrates: 40gFiber: 3gSugar: 5gProtein: 16g