Simple Lemon Ricotta Zucchini Pasta Recipe: A Bright Twist - The Pass and Provisions
Velvety lemon ricotta zucchini pasta recipe delivers bright, zesty flavors in every silky bite. Hungry foodies will fall head over heels for this refreshing summer sensation.
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Ingredients
- 12 oz (340 g) pasta (spaghetti, linguine, or penne)
- 2 medium zucchinis, thinly sliced into half-moons
- 1 cup (240 ml) whole milk ricotta cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- ½-1 cup (120-240 ml) reserved pasta water
- Salt
- black pepper
- Optional: red pepper flakes
- Optional: fresh basil for garnish
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