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landscape image of a plate of lemon spaghetti.

One Pot Lemon Ricotta Pasta Recipe

A super simple one pot pasta recipe that highlights the flavors of summer, from fresh zucchini to zesty lemon and peppery basil. weeknight cooking doesn't get much easier than this!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 452 kcal

Ingredients
  

  • ¼ cup olive or avocado oil
  • 1 large zucchini thinly sliced
  • 1 lemon zest and juice
  • 2 ½ cups water
  • 1 cup whole milk ricotta
  • ½ teaspoon kosher salt
  • 8 ounces dry spaghetti
  • ¼ cup fresh basil chopped
  • black pepper

Instructions
 

  • Heat the oil in a large skillet over medium-high heat. Add the zucchini and cook for 5 minutes, stirring occasionally, until golden brown.
  • Add the water, lemon juice, lemon zest, salt, and spaghetti. Cook 9-10 minutes, or until the pasta is al dente.
  • Turn off the heat and stir in the ricotta cheese until incorporated. Top with basil and season to taste with black pepper.

Video

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 47g | Protein: 15g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 31mg | Sodium: 360mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 514IU | Vitamin C: 15mg | Calcium: 159mg | Iron: 1mg
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