Description
Creamy Lemon Ricotta Pasta with Zucchini is a delightful dish that combines freshness and creaminess, featuring ricotta cheese, lemon zest, and zucchini for a burst of flavor.
Ingredients
- Fettuccine pasta: 250 grams (about 9 ounces)
- Ricotta cheese: 1 cup (about 250 grams)
- Zucchini: 2 medium, spiralized or cut into thin ribbons
- Lemon: 1 large (zest and juice)
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Fresh basil: 1/4 cup, chopped (or parsley, if preferred)
- Salt: to taste
- Black pepper: to taste
- Grated Parmesan cheese: 1/2 cup (optional, for serving)
Instructions
- Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente, reserving 1 cup of pasta water before draining.
- Prepare the zucchini by spiralizing or cutting it into thin ribbons and set aside.
- In a large skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Then, lower the heat and stir in ricotta cheese, lemon zest, and lemon juice until creamy, adding reserved pasta water as needed.
- Add the zucchini ribbons to the skillet and toss for 2-3 minutes until slightly tender. Then, add the cooked fettuccine and toss everything together, seasoning with salt and black pepper.
- Serve the pasta garnished with fresh basil, lemon zest, and optional grated Parmesan cheese.
Notes
- Experiment with different pasta types like penne or farfalle.
- Consider lightly salting zucchini before cooking to prevent excess moisture.
- Add red pepper flakes or fresh herbs for extra flavor.
- For protein, consider grilled chicken, shrimp, or chickpeas.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Creamy Lemon Ricotta Pasta, Zucchini Pasta, Easy Pasta Recipe, Vegetarian Pasta