Lemon Ricotta Zucchini Pasta

A quick and easy, summery lemon ricotta and zucchini pasta with plenty of fresh basil!

👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 kevin📖 closetcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

Start cooking the pasta as directed on the package.

pasta (gluten-free for gluten-free)8 ounces(8 ounces) ricotta1 cup

Meanwhile, heat the oil in a pan over medium, heat, add the zucchini and cook until just tender, about ⏱️ 3-5 minutes.

medium zucchini, sliced, shaved or shredded2(8 ounces) ricotta1 cup

Add the garlic and red pepper flakes and cook until fragrant, about a minute, before turning off the heat.

garlic, chopped2 cloves(8 ounces) ricotta1 cupred pepper flakes (optional)1 pinch

Mix the ricotta, parmesan, lemon zest, salt and pepper.

(8 ounces) ricotta1 cupfresh lemon zest2 teaspoons

Drain the pasta reserving 1-2 cups of cooking water.

pasta (gluten-free for gluten-free)8 ounces(8 ounces) ricotta1 cup

Mix enough of the cooking water into the ricotta mixture to form a sauce before adding the cooked pasta and zucchini and tossing to coat evenly.

pasta (gluten-free for gluten-free)8 ounces(8 ounces) ricotta1 cupmedium zucchini, sliced, shaved or shredded2

Mix in the basil and enjoy!

(8 ounces) ricotta1 cupbasil, torn2 tablespoons

calories

Calories 394

fat Content

Fat 14g

fiber Content

Fiber 2g

sugar Content

Sugars 4g

sodium Content

Sodium 187mg

protein Content

Protein 18g

trans Fat Content

Trans 0

cholesterol Content

Cholesterol 35mg

carbohydrate Content

Carbs 48g

saturated Fat Content

Saturated 6g

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