Description
A bright, creamy summer pasta dish combining fresh lemon, tender zucchini, and a simple ricotta-based sauce. Quick to prepare with seasonal ingredients, ideal for light yet satisfying weeknight meals or gatherings.
Ingredients
12 oz spaghetti
12 oz fresh ricotta
Zest and juice of 2 medium lemons
3 cups grated Parmesan cheese (vegetarian alternative)
4 medium zucchinis, sliced
5 garlic cloves, minced
3 tbsp olive oil
Salt and pepper to taste
1/2 tsp dried thyme (optional)
Instructions
Bring a large pot of salted water to boil for the pasta.
Heat olive oil in a pan, sauté garlic and sliced zucchini until tender, about 5-7 minutes.
In a bowl, mix ricotta with lemon zest, 1 tbsp juice, Parmesan, and a pinch of salt until smooth (add a splash of pasta water if too thick).
Drain cooked pasta, reserving 1/2 cup pasta water.
Toss hot pasta into the ricotta mixture with 1 tbsp juice, then blend in sautéed zucchini and herbs.
Adjust consistency with reserved water and season to taste.
Notes
Use zest from organic lemons to avoid wax.
Substitute Parmesan with nutritional yeast for a vegan option.
Add red pepper flakes for heat, or fresh basil for extra freshness.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0.5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 45mg