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Lemon Ricotta Zucchini Pasta: A Delightful Summer Dish

Lemon Ricotta Zucchini Pasta
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Lemon Ricotta Zucchini Pasta is a refreshing and light summer dish that combines the creaminess of ricotta cheese with the bright flavors of lemon and fresh zucchini.

Ingredients

Scale
  • 8 oz pasta of choice
  • 2 medium zucchinis, spiralized
  • 1 cup ricotta cheese
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Cook the pasta according to package instructions until al dente.
  2. In a large skillet, heat olive oil over medium heat and add minced garlic, sautéing until fragrant.
  3. Add the spiralized zucchini to the skillet and cook for 2-3 minutes until slightly softened.
  4. In a bowl, mix ricotta cheese, lemon zest, lemon juice, salt, and pepper until well combined.
  5. Drain the pasta and add it to the skillet with zucchini, then stir in the ricotta mixture until everything is well coated.
  6. Serve immediately, garnished with fresh basil.

Notes

  • For a gluten-free option, use gluten-free pasta.
  • Feel free to add grilled chicken or shrimp for extra protein.
  • This dish is best served fresh but can be stored in the refrigerator for up to 2 days.

Nutrition

Find it online: https://recipesdays.com/lemon-ricotta-zucchini-pasta-recipe/