Zucchini Ricotta Pasta Recipe (30 Minutes)

Name: This 30-Minute Pasta Is My Favorite for Summer Weeknights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons butter; 1 cup panko breadcrumbs; 1 teaspoon Italian seasoning; 16 ounces whole-milk ricotta cheese; 1 lemon, zested and juiced; 4 tablespoons olive oil, divided; 1/2 teaspoon kosher salt, plus more for pasta water and to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 2 medium zucchini, trimmed and sliced into 1/4-inch-thick half moons; 1 pound penne pasta

A bowl of penne pasta with ricotta cheese zucchini and breadcrumbs — Simply Recipes / Mihaela Kozaric Sebrek

It’s easy to get in a pasta rut for dinner, especially on weeknights. That jar of marinara sauce is so easy to reach for. But there are other very simple and very delicious options for fast pasta dinners out there, like this zucchini ricotta pasta.

Whole-milk ricotta cheese is an amazing start for a pasta sauce because it turns silky-smooth if you add some hot water to it. It coats pasta really nicely, with an alfredo sauce-like texture. It’s basically a one-ingredient pasta sauce and is a great trick to have in your back pocket on busy weeknights.

Ricotta sauce is fairly rich, though, so I like to pair it with something fresh like zucchini and something crunchy like toasted breadcrumbs, which balance out the richness nicely. My kids were initially a bit scared of the look of this pasta, but quickly did a 180 on it and proclaimed it “very good!” It also happens to be “very easy,” but that’s our secret.

Bowls of pasta with ricotta and zucchini served on a table with a small bowl of breadcrumbs — Simply Recipes / Mihaela Kozaric Sebrek

The Toppings Make the Dish

I really love sautéed zucchini, especially in a rich pasta dish. I originally tried stirring the zucchini straight into the pasta for this recipe, but I like it more as a hearty topping instead. When cooked in a skillet, the zucchini becomes blistered and browned in spots but still slightly crispy (not soggy), making it the perfect topping.

Since the ricotta sauce is very creamy, something crispy goes well with it. I like to make crisp breadcrumbs by cooking them in butter in a small skillet over low heat until they are browned. You could make these slightly spicy with some red pepper flakes, but I kept them mild and just added some Italian seasoning. The breadcrumbs are optional, but worth it!

Tips for Making My Zucchini Ricotta Pasta

Don’t overcook the pasta: The pasta will continue to cook when added to the sauce, so make sure to cook it until just al dente when boiling it, or it will end up mushy.
Make the most of the pasta water: The pasta cooking water is a key ingredient in the pasta sauce. You want the water to be very hot when adding it to the ricotta, so pull it out right before you drain the pasta. Use a heavy hand when adding it—the sauce will look thin at first but will thicken as it cools.
Change up the pasta shape: You can use any tubular pasta for this recipe—it doesn’t have to be penne. I would shy away from long noodles like spaghetti.
Opt for another veggie: If you don’t like zucchini, try this recipe with summer squash or mushrooms instead.

Bowl of pasta with zucchini ricotta and breadcrumbs on a table — Simply Recipes / Mihaela Kozaric Sebrek

Zucchini Ricotta Pasta

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 6 servings

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For the optional crispy breadcrumbs

2 tablespoons butter
1 cup panko breadcrumbs
1 teaspoon Italian seasoning

For the pasta

16 ounces whole-milk ricotta cheese
1 lemon, zested and juiced
4 tablespoons olive oil, divided
1/2 teaspoon kosher salt, plus more for pasta water and to taste
1/2 teaspoon freshly ground ground black pepper, plus more to taste
2 medium zucchini, trimmed and sliced into 1/4-inch-thick half moons
1 pound penne pasta

Make the crispy breadcrumbs (optional):

Melt the butter in a small skillet over low heat. Add the breadcrumbs and Italian seasoning. Cook, stirring occasionally, until the breadcrumbs are fragrant and lightly toasted, 3 to 4 minutes. Remove from the pan and set aside to cool.
Make the sauce base:

Bring a large pot of salted water to a boil over high heat.

Meanwhile, in a large bowl, whisk together the ricotta cheese, lemon zest and juice, 2 tablespoons olive oil, salt, and pepper. Set aside.
Sauté the zucchini:

Heat the remaining 2 tablespoons of the oil in a large skillet over medium heat. Add the zucchini, spread into a single layer, and cook until browned on the first side, 2 to 3 minutes. If needed, cook in batches. Stir the zucchini and cook until browned on the second side, 2 to 3 more minutes. Season with salt and pepper to taste and remove from heat.
Cook the pasta:

Once the water is boiling, add the penne and cook until just al dente per the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Finish and serve:

Add the hot pasta straight to the ricotta cheese mixture and stir vigorously to coat the pasta. Add half of the hot pasta cooking water to thin out the sauce. Continue to stir and add more water if the sauce is too thick. The finished sauce should be silky-smooth and just clinging to the penne. Briefly toss in the zucchini just to distribute. Serve the pasta topped with the crispy breadcrumbs, if using.

Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days. Add a splash of water to the sauce to thin it out. For maximum crunch, store the breadcrumbs separately.

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Nutrition Facts (per serving)
341	Calories
20g	Fat
28g	Carbs
14g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	341
% Daily Value*
Total Fat 20g	25%
Saturated Fat 8g	38%
Cholesterol 39mg	13%
Sodium 171mg	7%
Total Carbohydrate 28g	10%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 14g
Vitamin C 10mg	49%
Calcium 176mg	14%
Iron 2mg	9%
Potassium 293mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.