The Recipe For One Pot Lemon Butter Ricotta & Zucchini Pasta in 30 Minutes

Let me just say this — if you’re like me, you want dinner to be simple, quick, and something the whole family will eat without drama.

This One-Pot Lemon Butter Ricotta & Zucchini Pasta checks every single box: creamy, fresh, flavorful, light but filling, and done in about half an hour — no pile of dishes, no fussy prep.

This is the kind of meal I make on a weeknight when everyone’s hungry and I just want to get food on the table before the kids start raiding the snack drawer.

It’s also surprisingly elegant for something so low-effort. I’ve served it to guests with wine and crusty bread and felt like a kitchen genius.

Let’s get into it.

Why You’ll Love This Pasta

One-Pot Lemon Butter Ricotta & Zucchini Pasta

Let me just say this — if you’re like me, you want dinner to be simple, quick, and something the whole family will eat without drama.

This One-Pot Lemon Butter Ricotta & Zucchini Pasta checks every single box: creamy, fresh, flavorful, light but filling, and done in about half an hour — no pile of dishes, no fussy prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Main Course

Cuisine Italian-inspired

Servings 4

Calories 485 kcal

Equipment

• Large pot or Dutch oven
• Colander (for draining pasta)
• Microplane or fine grater (for lemon zest & zucchini)
• Wooden spoon or spatula
• Measuring cups & spoons

Ingredients

  

• 12 oz pasta (fusilli, penne, or spaghetti)
• 2 medium zucchini, grated or finely chopped
• 2-3 garlic cloves, minced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup full-fat ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup grated parmesan cheese (optional)
• 1/2 cup reserved pasta water
• Salt and black pepper, to taste
• Pinch of red chili flakes (optional)
• Fresh basil or parsley, for garnish (optional)

Instructions

 

• Cook the Pasta

  Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (8–10 minutes depending on type).

  Important: Reserve 3/4 cup of the pasta water before draining. Drain pasta and set aside.
  
• Sauté the Zucchini & Garlic

  In the same pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

  Add garlic and sauté for 30 seconds until fragrant.

  Add grated zucchini. Cook 5–7 minutes, stirring occasionally, until soft and slightly golden.
  
• Build the Sauce

  Lower the heat. Add remaining 2 tablespoons butter, ricotta, and 1/2 cup pasta water.

  Stir until smooth and creamy.

  Add lemon zest, juice, salt, pepper, and parmesan (if using). Taste and adjust seasoning.

  If the sauce is too thick, add more pasta water. Too thin? Simmer 1–2 more minutes.
  
• Combine Pasta & Serve

  Add drained pasta back into the pot. Toss until evenly coated in sauce.

  Garnish with herbs, more parmesan, and chili flakes if desired. Serve warm.
  

Video

Notes

Cooking Tips

• Zucchini Texture Tip: Grate it finely for a sauce that “melts in” — picky eaters won’t notice.
• Lemon Balance: Add zest first, then juice gradually to avoid overpowering the dish.
• Extra Creaminess: Use a little extra ricotta or a splash of milk if you want it richer.
• Protein Boost: Toss in rotisserie chicken or white beans for extra heartiness.

Keyword Creamy Pasta, Lemon, One Pot Meal, Pasta Recipe, Ricotta, Zucchini

Serving Ideas & Pairings

@giallozafferano Pasta zucchine e ricotta💥 un classico sempre buonissimo @Cooker Girl #giallozafferano #pasta #zucchine #ricettefacili #TeamUSATryout ♬ AIN’T GONNA STOP – Carol Kay

Serve It With

• Garlic bread or crusty sourdough
• A simple arugula salad with olive oil, lemon juice, and parmesan
• Steamed broccoli or peas (add right into the pasta for extra veggies)

Wine Pairing

• Pinot Grigio, Sauvignon Blanc, or even a light Chardonnay
• For non-alcoholic, try sparkling lemon water or a cucumber-mint iced tea

Optional Add-Ins or Swaps

My kids (5 and 8) don’t always love zucchini, but in this pasta? They don’t even realize it’s there. Grating the zucchini finely makes it melt into the sauce.

You still get the veggie benefits without the veggie drama. Plus, it’s cheesy, creamy, and mild — what’s not to like?

Leftovers & Storage

This pasta stores really well for up to 3 days in the fridge. Just pop it in an airtight container.

To reheat: Add a splash of water or milk and microwave gently, or warm it on the stove.

It’s not freezer-friendly due to the ricotta, which tends to get grainy when frozen.

Final Thoughts

This One-Pot Lemon Butter Ricotta & Zucchini Pasta is the kind of meal that makes life easier — it’s budget-friendly, full of flavor, quick to make, and satisfying without being heavy.

If you’re looking for even simpler options, a quick and easy 3-ingredient pasta recipe can be a great alternative when you’re short on time.

Whether you’re feeding toddlers, teens, picky eaters, or just yourself after a long day, this one’s a go-to.

It’s light enough for summer but cozy enough for cooler months, and the fact that it uses only one pot makes it a weeknight winner.

Leo Mcintyre

I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.