Creamy Zucchini Ricotta Pasta made with ricotta, zucchini, lemon, olive oil, penne, and crispy breadcrumbs for a silky, bright, comforting meal.
Okay, so here’s the funny thing about this Creamy Zucchini Ricotta Pasta: it wasn’t supposed to be a recipe at all. It started as one of those “I really should grocery-shop more responsibly” nights where I opened my fridge and found a forgotten tub of ricotta sitting in the back like it had been through something emotional. And then there were these two zucchinis that were just… there. Not sad yet, but definitely giving off “use me today or else” energy. You know that look vegetables get when they’re about to give up on you?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I remember standing there, thinking about this small trattoria I visited once in Florence — one of those places where every dish feels like it was cooked by someone’s grandma who still believes in feeding strangers until they’re on the verge of sleep. They served this zucchini pasta that was so simple I almost felt cheated… until I tasted it. It just had this honesty to it. Like food that doesn’t need to impress anyone, it just is.
So when I made this Creamy Zucchini Ricotta Pasta for the first time at home, it weirdly took me back there. Not literally (I wish), but in that emotional, sensory way where your kitchen suddenly feels a little warmer. And every time I make it now, even when life is chaotic or I’m tired or the news is just… too much, there’s something grounding about stirring warm pasta into creamy ricotta and watching it all turn silky with nothing more than pasta water and faith. It’s comforting in a way that feels slightly old-fashioned, if that makes sense.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamy Zucchini Ricotta Pasta Recipe?
I’m not going to claim this Creamy Zucchini Ricotta Pasta will heal your soul (although honestly, on the right day… maybe). But there is something special about it. It’s creamy without being heavy — like it wants to comfort you but also doesn’t want you to unbutton your jeans afterwards. The ricotta brings this softness that feels almost nostalgic, like a childhood pasta dish but grown up and wearing new shoes.
And the zucchini? When it browns and gets those little golden edges, it tastes like summer evenings… or maybe that’s just me being dramatic because I’m craving sunlight. The lemon wakes everything up, almost too bright at first, but in a good way — like the friend who walks into your kitchen and immediately opens the blinds without asking.
And then there’s the pasta water trick. It always makes me laugh because it feels like everyone online acts like it’s some sacred spell. But honestly… it is kind of magic. The ricotta loosens, the sauce turns glossy, and suddenly the Creamy Zucchini Ricotta Pasta looks like something you’d happily pay too much for at a restaurant.
Ingredient Notes:
I don’t want to talk about ingredients like I’m auditioning to be on a cooking show. So here’s the real-life breakdown:
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Ricotta: Whole-milk ricotta is like the soft-spoken friend who doesn’t brag but quietly makes everything better.
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Zucchini: People joke about it being boring, but when it’s browned properly? Wow. It’s like it finally decides to show you its personality.
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Penne: Honestly, use whatever pasta you have. But penne holds the sauce like it’s holding onto memories.
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Lemon: The part that lifts the whole vibe. Too little and you’ll miss it, too much and you’ll be awake.
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Olive oil: Nothing shockingly deep here, just good olive oil doing what it does.
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Salt & pepper: Obvious, but essential.
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Panko breadcrumbs: Optional, but they add that crunchy “why is this so good?” moment.
How To Make Creamy Zucchini Ricotta Pasta?
This whole dish comes together in a way that feels almost meditative if you let it. Or chaotic if you’re hungry. Both perfectly acceptable.
Step 1: Make the Breadcrumbs (Optional but highly recommended)
Melt butter, stir in panko, toast until golden. That’s it. They smell incredible. You’ll probably eat some before the pasta is done — I do every single time.
Step 2: Mix the Ricotta Base
In a big bowl, whisk together the ricotta, lemon zest, lemon juice, half the olive oil, salt, and pepper. It will look thick and unimpressive. Don’t worry. Pasta water fixes everything.
Step 3: Brown the Zucchini
Heat the rest of the olive oil in a skillet. Add zucchini in a single layer — no crowding or they steam and turn sad. Let them brown on one side, flip, brown again. Season lightly. They get soft and golden and suddenly smell like dinner at someone else’s house (the good kind).
Step 4: Cook the Pasta
Boil the penne. The usual. Salt the water generously. Before draining, scoop out a cup of that starchy pasta water — the secret to the Creamy Zucchini Ricotta Pasta sauce.
Step 5: Bring It All Together
Want To Save This Recipe?
Add the hot pasta directly into the ricotta bowl. Stir vigorously — like you mean it. Add the pasta water little by little until everything turns silky. If it looks too thick, add more. If too thin, give it a minute. Pasta has moods.
Gently fold in the zucchini. Top with the crispy breadcrumbs if you made them. Take a moment to admire it. You did that.
Storage Options:
Leftovers stay good for up to 4 days, though the sauce thickens in the fridge like it’s been contemplating life. Add a splash of water or olive oil when reheating to loosen things. And keep the breadcrumbs separate so they stay crunchy — no one deserves soggy breadcrumbs.
Variations and Substitutions:
One thing I adore about this Creamy Zucchini Ricotta Pasta is how easy it is to customize. It’s like one of those choose-your-own-adventure books from childhood.
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Add spinach or kale if you’re feeling virtuous.
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Mix in peas, roasted tomatoes, or corn.
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Swap penne for rigatoni, fusilli, or even spaghetti.
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Stir in chili flakes if today needs spice.
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Add basil, mint, or both.
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Use cottage cheese instead of ricotta if you want something lighter.
What to Serve with Creamy Zucchini Ricotta Pasta?
You can serve this Creamy Zucchini Ricotta Pasta as-is, but if you want to turn dinner into a moment:
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A quick lemony salad
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Garlic bread (obviously)
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Roasted veggies
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A cold glass of white wine
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Extra lemon wedges because life’s better with lemon
Frequently Asked Questions:
Can I use low-fat ricotta?
You can, but whole-milk gives that creamy texture you’re really after.
Can I swap zucchini?
Yes — yellow squash, broccoli, mushrooms… all great.
Why does my sauce look weird at first?
Ricotta can look grainy until the pasta water melts it into a sauce. Keep stirring. Trust the process.
If you’re in the mood for something creamy but not heavy, cozy but still bright, simple but genuinely satisfying… this Creamy Zucchini Ricotta Pasta is such a good one.
If you make it, tell me — did it give you a tiny moment of peace, too?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Zucchini Ricotta Pasta
Ingredients
Optional Crispy Breadcrumbs
- 2 tablespoons butter
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
Pasta
- 16 ounces whole-milk ricotta cheese
- 1 lemon zested and juiced
- 4 tablespoons olive oil divided
- ½ teaspoon kosher salt plus more for pasta water and to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 2 medium zucchini trimmed and sliced into ¼-inch half-moons
- 1 pound penne pasta
Instructions
Prepare the Optional Crispy Breadcrumbs
- Melt the butter in a small skillet over low heat. Add the panko breadcrumbs and Italian seasoning. Cook, stirring occasionally, until the breadcrumbs are fragrant and lightly toasted, 3–4 minutes. Remove from the skillet and allow to cool.
Prepare the Ricotta Sauce Base
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, in a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Whisk until smooth, then set aside.
Sauté the Zucchini
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the zucchini in a single layer and cook until browned on the first side, 2–3 minutes. Turn the pieces and continue cooking until browned on the opposite side, 2–3 additional minutes. Season with salt and black pepper to taste. Remove from heat.
Cook the Pasta
- Once the water reaches a boil, add the penne pasta and cook until just al dente according to package directions. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta thoroughly.
Finish and Serve
- Transfer the hot pasta directly into the bowl containing the ricotta mixture. Stir vigorously to coat the pasta evenly.
- Add approximately half of the reserved hot pasta water to thin the sauce, stirring continuously. Add additional water as needed to achieve a smooth, silky consistency that clings to the penne.
- Fold in the sautéed zucchini until just combined.
- Serve immediately, topping each portion with the crispy breadcrumbs if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
