Zucchini Pasta

5 from 13 votes

This creamy zucchini pasta with ricotta and lemon is a quick, flavorful 30-minute summer dinner everyone will love. Fresh, bright, and easy to make!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Servings: people

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and tuscan seasoning. Cook for about 10 minutes, stirring occasionally, until the zucchini is golden and caramelized. Add the spinach and let it wilt.
Stir in the garlic and cook for 30 seconds more. Remove from heat.
Transfer the zucchini mixture to a blender. Add the parmesan, ricotta, remaining 2 tablespoons of olive oil, and a squeeze of lemon. Blend until smooth. Taste and season with more salt if needed. Set aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving ½ cup of the pasta water. Drain and return the pasta to the pot.
Toss the pasta with the zucchini sauce, adding pasta water as needed until the sauce is creamy and coats the noodles evenly.
Serve immediately, topped with fresh basil, shaved parmesan, lemon zest, red pepper flakes, and a drizzle of olive oil.

Don’t skip caramelizing the zucchini. That deep golden color brings tons of flavor.
Use a high-speed blender for the silkiest sauce. A food processor works too, but it’ll be slightly more textured.
Save your pasta water. It’s the magic that makes the sauce glossy and clingy.
Any pasta shape works, but I love rigatoni, casarecce, or spaghetti.
Finish with lemon zest for brightness and red pepper flakes for a little kick.