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Creamy Lemon Ricotta Zucchini Pasta with Toasted Pine Nuts

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A bright and creamy pasta dish featuring zucchini ribbons, tangy lemon ricotta sauce, and crunchy toasted pine nuts. Quick and easy to prepare, perfect for a fresh and satisfying meal.

Ingredients

Scale
  • 8 ounces (225 g) spaghetti or your favorite long pasta
  • 2 medium zucchinis, sliced into thin ribbons using a vegetable peeler
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 cup (240 g) whole milk ricotta cheese
  • 1 large lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1/4 cup (25 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (30 g) pine nuts, toasted
  • Fresh basil or parsley leaves, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup (240 ml) of pasta water before draining. Drain pasta and set aside.
  2. While pasta cooks, use a vegetable peeler to slice 2 medium zucchinis lengthwise into thin ribbons. Set aside.
  3. In a dry skillet over medium heat, toast 1/4 cup (30 g) pine nuts until golden and fragrant, about 2-3 minutes, stirring constantly to avoid burning. Remove from heat and set aside.
  4. In a small bowl, combine 1 cup (240 g) whole milk ricotta, zest and juice of 1 large lemon, 2 minced garlic cloves, and 1/4 cup (25 g) grated Parmesan. Season with salt and pepper to taste. Stir until smooth and set aside.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini ribbons and sauté for 2-3 minutes until just tender but not mushy. Remove from heat.
  6. Add the cooked pasta to the skillet with zucchini. Pour the ricotta sauce over the top and toss gently to coat, adding reserved pasta water a few tablespoons at a time to loosen and create a silky texture.
  7. Divide pasta among plates, sprinkle toasted pine nuts on top, and garnish with chopped fresh basil or parsley if desired.

Notes

Do not overcook zucchini to avoid watery sauce. Toast pine nuts carefully to prevent burning. Use fresh lemon zest and juice for best flavor. Reserve pasta water to loosen sauce. Toss gently to keep zucchini ribbons intact. Season pasta water generously.

Nutrition

Keywords: lemon ricotta pasta, zucchini pasta, creamy pasta, toasted pine nuts, quick pasta recipe, vegetarian pasta

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