Zucchini pasta is the perfect combination of comfort and freshness. Spaghetti tossed in a simple pesto with fresh zucchini and a little lemon zest comes together in just a few easy steps. The secret ingredient? Ricotta! One bite, and you’ll be hooked on its creamy, dreamy deliciousness!
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There’s something magical about a bowl of creamy zucchini pasta—it’s light, fresh, and oh-so-satisfying. This recipe combines tender zucchini, creamy ricotta, a quick pesto, and lemon zest for a dish that feels indulgent, but comes together in just 30 minutes. Perfect for busy weeknights or an easy dinner that impresses guests, this pasta highlights simple, fresh ingredients in the most delicious way. Whether you’re an avid zucchini lover or just looking for a new twist on the average creamy pasta dish, this recipe is sure to become a new favorite in your household!
Looking for more ways to use up your zucchini? Try my Roasted Zucchini as an appetizer or side dish. If you’re looking to satisfy your sweet tooth too, try my recipes for Zucchini Bread and Zucchini Muffins for a delicious summer breakfast or snack.
Why You’ll Love This Zucchini Pasta Recipe
- Quick & easy: ready in just 40 minutes!
- SO flavorful: the balance of creamy, garlicky goodness with the fresh, vibrant taste of zucchini and basil will make the whole table want to go in for seconds.
- Light yet satisfying: the ricotta-based sauce feels indulgent but isn’t heavy, making it a great way to enjoy creamy pasta in the warm summer months when zucchini season is in full swing.
- Simple, fresh ingredients: you don’t need a long list of fancy ingredients—just pantry staples and a few fresh items to create something truly special.
Ingredients
- Spaghetti – spaghetti holds onto the creamy sauce extra well. Feel free to use penne, rigatoni, or really any other pasta that you love.
- Yellow onion – yellow onion provides a subtle, sweet base flavor.
- Zucchini – zucchini is the star of the show! Choose for smaller zucchinis, since their tender flesh and tiny seeds make for a smoother, creamier texture when cooked.
- Whole milk ricotta – this is what makes the sauce irresistibly creamy.
- Basil – fresh basil adds aa touch of brightness that balances the richness of the ricotta and butter.
- Extra virgin olive oil – a olive oil brings depth and a fruity, peppery note.
- Pine nuts – pine nuts add a nutty crunch.
- Garlic – garlic makes everything better.
- Butter – butter adds a luxurious silkiness that coats every strand of spaghetti!
- Lemon zest – a sprinkle of lemon zest brightens the dish with a hint of citrusy freshness.
- Hot pepper flakes – a pinch of heat adds a subtle kick.
- Parmigiano-Reggiano – the king of cheeses! Grated Parmigiano-Reggiano makes every pasta dish better!
How to Make Zucchini Pasta
Step 1: In a food processor, blend basil, pine nuts, garlic cloves, ½ cup Parmigiano-Reggiano, and ¼ cup olive oil until almost smooth. Set aside.
Step 2: Cook pasta in salted boiling water until al dente. While cooking, in a separate large pot over medium-low heat, add olive oil, onion, and hot pepper flakes. Once oil is sizzling, add zucchini and sauté until al dente. Remove from heat.
Step 3: Add drained pasta into zucchini mixture. Toss. Add butter, ricotta, pesto, and lemon zest and toss until combined. Add a large handful of finely grated Parmigiano-Reggiano, and toss again. Serve!
My Pro Tip
Storage Tips
Storage – Store leftover zucchini pasta in an airtight container in the fridge for up to 3 days. That being said… serving it fresh is always the best!
Reheat – Warm leftovers in a skillet over low heat with a splash of milk or scoop of ricotta to loosen the sauce and keep it creamy.
Freezing – Because of the creamy ricotta sauce, freezing this dish isn’t recommended.
Make Ahead – You can prep the zucchini and other ingredients ahead of time to make cooking even faster and easier, but for the best flavor and texture, I recommend cooking the pasta fresh.
What to Serve With Zucchini Pasta
Here are some of my favorite side dishes and additions to serve with zucchini pasta!
- Salad – A crisp, refreshing salad, like my Caprese Salad and Summer Salad will add a fresh contrast to the creamy pasta.
- Protein – Add a protein boost with Baked Chicken Breast or Poached Salmon for a heartier meal.
More Veggie Pasta Recipes You’ll Love!
Dinner
Creamy Pasta Primavera
Easy Weeknight Dinners
Mushroom Pasta
Easy Weeknight Dinners
The Ultimate Pasta With Bacon and Peas
If you’ve tried this Zucchini Pasta Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Creamy Zucchini Pasta
Equipment
- Food processor (or blender)
Ingredients
- 1 pound spaghetti
- 6 small zucchinis, cut into half-moons
- 1 yellow onion, chopped
- 2 garlic cloves, peeled
- 2 cups basil
- ¾ cup finely grated Parmigiano-Reggiano, plus more to garnish
- ½ cup whole milk ricotta, or more to taste
- ⅓ cup pine nuts
- ¼ cup extra virgin olive oil, plus more for sautéing
- 3 tablespoons butter
- 1 tablespoon lemon zest
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- In a food processor, add garlic, basil, ½ cup Parmigiano-Reggiano, pine nuts, and ¼ cup olive oil. Pulse until almost smooth, maintaining some coarseness. Set aside.
- Cook pasta in salted boiling water until al dente.
- While pasta is cooking, in a separate large pot, add olive oil to coat the bottom, onion, and red pepper flakes. Heat on medium-low until oil begins to sizzle. Add zucchini and sauté until al dente. Remove from heat.
- Add hot drained pasta into zucchini mixture. Toss. Add butter, ricotta, pesto and lemon zest and toss until combined. Add a large handful of finely grated Parmigiano-Reggiano, and toss again. Serve immediately! Creamy summer goodness…
- Add ricotta, butter, the pesto and lemon zest – and toss until combined. Add a large handful of finely grated Parmigiano-Reggiano, and toss again. Serve!
Notes
- Small zucchinis are more tender with smaller seeds. They are ideal for this dish!
- Feel free to use part-skim ricotta if preferred.
- This dish is best served right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s always zucchini season in my house!! This pasta was incredible.
Love it! So happy to hear!
Grace