halfbakedharvest4.5
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!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
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!
garlic, chopped2 cloveslemon zest2 teaspoonsred pepper flakesfresh basil, roughly chopped1 cup
Nutrition Facts
calories
844 kcal
serving Size
1 serving
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