Free Online Recipes

Sign Up login

One Pot Lemon Butter Ricotta and Zucchini Pasta Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     One Pot Lemon Butter Ricotta and Zucchini Pasta

Category   Entrees - Maindishes
Sub Category   None

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

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

0 Out of 5 from 0 reviews

You can add this One Pot Lemon Butter Ricotta and Zucchini Pasta recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.