In a large pot over medium heat, melt together the
butter, shallot, garlic, thyme, lemon zest, and
pinch of red pepper flakes. Cook until the butter
is browning and the garlic is fragrant, about 3
minutes. Stir in the pasta and toss to coat in the
lemony butter. Stir in the zucchini and broth.
Season with salt and pepper.
Bring to a boil over high heat. Simmer 5-8 minutes
until the pasta is al dente, stirring often.
Stir in the ricotta, fontina, and basil. Cook for
another few minutes until very creamy and the basil
is wilted. It should be creamy, but with just a
touch of liquid. Enjoy!
You can substitute dried thyme for the fresh but
reduce the amount significantly. I would recommend
about 1 tsp dried thyme.
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