One-Pot Recipe: Zucchini, Lemon, and Ricotta Pasta

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Zucchini, Lemon, and Ricotta Penne Pasta

A delicious summer recipe that uses a lot of fresh zucchini from the garden or farmer's market. A small amount of artisan ricotta melts over the top to finish it. No one will mind that it is meatless.
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Italian, Mediterranean, Plant Based
Keyword: vegetables, pasta
Servings: 4 people
Calories: 161kcal
Author: Judy Doherty


  • 8 ounces penne pasta boiled according to package directions (reserve some liquid for veggies), drained and reserved
  • 1 tsp olive oil extra virgin
  • 1/2 cup onion diced fine
  • 5 cloves garlic peeled and minced
  • 4 cups zucchini sliced thin
  • 2 each lemons zest and juice
  • 1/4 cup water pasta cooking water
  • 1/4 cup ricotta cheese part skim
  • 1 cup fresh basil chop half and reserve half for garnish


  • Boil pasta according to package directions. Reserve a little cooking liquid for the veggies. Drain and hold in colander.
  • In a large skillet, saute the onion and garlic for a minute. Add the zucchini, lemon juice, and a little pasta cooking water. Cook covered on high. Stir frequently.
  • When the zucchini is tender and transparent, add the pasta. Add a little more cooking liquid and stir well. Stir in the chopped basil.
  • When the pasta is combined, top with small scoops of ricotta, one per person. Top with basil and julienned lemon zest.
  • Place the lid on the pot and heat through until the ricotta melts a little. Serve hot.


Serving: 2cups | Calories: 161kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 26mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 26mg | Calcium: 78mg | Iron: 2mg
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