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Lemon Ricotta Zucchini Pasta
ItalianHigh-Protein

Lemon Ricotta Zucchini Pasta

A italian dinner built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

27 min total
4 servings
Boiled
Calories
486 kcal
Protein
21g
Carbs
58g
Fat
18g

Ingredients checklist

Numbered instructions

1Cook the pasta in salted water until al dente and reserve 1/3 cup of pasta water.
2Sauté the zucchini in olive oil until lightly golden and tender.
3Whisk ricotta, lemon zest, lemon juice, parmesan, and pasta water into a silky sauce.
4Toss the hot pasta with the zucchini and ricotta sauce until glossy.
5Top with basil, black pepper, and extra parmesan before serving.

Chef's Tips

Salt the pasta water well so the sauce tastes seasoned from the start.
Do not overcook the zucchini; a little bite keeps the dish fresh.
Use whole-milk ricotta for the creamiest texture.

Recipe Variations

Add shredded rotisserie chicken for a higher-protein bowl.
Swap rigatoni for chickpea pasta to increase fiber.
Fold in peas for extra sweetness and color.
Source: YouTube at https://www.youtube.com/watch?v=lemon-ricotta-zucchini-pasta

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