Easy One-Pan Lemon Ricotta Pasta with Zucchini
A bright, creamy pasta dish that comes together in one pan with minimal cleanup. The ricotta creates a luxurious sauce that clings to the pasta, while fresh zucchini and lemon provide a refreshing, vibrant flavor perfect for a quick weeknight meal.
Ingredients
Ingredients
- 12 oz penne or fusilli pasta or other short pasta
- 2 tbsp olive oil
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 large zucchini halved lengthwise and sliced into 1/2-inch half-moons
- 1 cup whole milk ricotta cheese
- 1 large lemon zested and juiced
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1/2 cup fresh basil leaves torn, plus more for garnish
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup pasta water reserved from cooking pasta
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk to revive the creaminess. Make-Ahead Tip: You can prepare the zucchini and onion ahead of time. The entire dish is best assembled fresh. Variations: Substitute yellow squash for zucchini, add a pinch of red pepper flakes for heat, or stir in a handful of fresh spinach at the end until wilted. For a protein boost, add cooked chicken or chickpeas. Serving Suggestion: Pair with a simple green salad and crusty bread for a complete meal.