Creamy Zucchini Ricotta Pasta
A silky Creamy Zucchini Ricotta Pasta made with ricotta, sautéed zucchini, lemon, penne, and optional crispy breadcrumbs. A bright, elegant 30-minute dish with a smooth sauce created by hot pasta water.
6 Servings
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
To prepare this Creamy Zucchini Ricotta Pasta as a gluten-free dish, substitute the penne pasta with certified gluten-free pasta made from rice, corn, chickpeas, or a similar gluten-free grain. Ensure the panko breadcrumbs are gluten-free if using the crispy topping. All other ingredients — ricotta, zucchini, lemon, olive oil, and seasonings — are naturally gluten-free. Adjust cooking times for gluten-free pasta as they may vary by brand.