Two bowls of creamy zucchini pasta with fusilli noodles with a side of parmesan cheese.

Creamy Zucchini Pasta

Author: Stephanie Kay

The combination of ricotta cheese and zucchini creates a rich and creamy sauce you can add to any pasta you like. Serve it on its own or top it with additional protein for a healthy lunch or dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
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  1. Bring a large pot of well-salted water to a boil, add the pasta, reduce to a very gentle simmer, and cook to al dente or as per package directions. While the pasta is cooking, scoop out 1 cup of pasta water and set it aside. Once the pasta is cooked, drain the water, and set it aside.
  2. In a large skillet or pan on medium-high heat, warm the olive oil, then add the minced shallot and cook for 2-3 minutes. Add the garlic and zucchini to the pan and cook for 5-7 minutes until tender, easily pierced with a fork, and lightly browned in spots.
  3. Transfer the cooked zucchini mixture to a blender or food processor, add the ricotta cheese, lemon juice, salt, and a pinch of black pepper, and purée until smooth. 
  4. Once the pasta is cooked and drained, return it to the pot you cooked it in, pour the creamy zucchini pasta sauce on top, add the parmesan cheese, and lemon zest, and stir until well combined, adding splashes of the reserved pasta water to loosen it up only as needed. Once mixed, taste and adjust the seasoning with additional salt and pepper as desired.
  5. Serve immediately with freshly chopped basil leaves and more grated parmesan cheese as desired. Any leftovers can be stored in an airtight container in the fridge for up to 5 days in the freezer for up to 3 months.
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