Go Back
A plate of lemon butter ricotta pasta topped with green peas and herbs, served over a bed of whipped ricotta with a drizzle of olive oil

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
Cook Time 20 minutes
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.
    Sliced zucchini is being sautéed in a stainless steel pan with oil over medium heat
  • 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