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One Pot Lemon Butter Ricotta and Zucchini Pasta Recipe

   
 

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     One Pot Lemon Butter Ricotta and Zucchini Pasta

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 tbsp salted butter
1 small shallot, chopped
2 garlic cloves, minced
2 tbsp fresh thyme leaves
2 tsp lemon zest
red pepper flakes
1 pound short cut pasta, i used rotini
2 zucchini or yellow squash, grated
4 cups chicken broth
 
1 cup whole milk ricotta cheese
1/2 cup shredded gouda or fontina cheese
1 cup fresh basil, roughly chopped

Instructions
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.


Originally Submitted
3/23/2022





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