Name: Lemon Ricotta Pasta with Shredded Zucchini
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Ingredients: 12 oz rigatoni (or penne or ziti); 2 medium zucchini (about 1 lb total); 1 1/2 cups whole-milk ricotta cheese; 1 large lemon (zested and juiced); 2 cloves garlic (finely grated or pressed); 1/2 cup Parmesan cheese (freshly grated, plus more for serving); 1/2 cup pasta cooking water (reserved before draining); 1/4 tsp red pepper flakes; 1 tsp kosher salt (plus more for pasta water); 1/4 tsp black pepper

From the roundup: 20 Zucchini Pasta Dinner Recipes Ready in 30 Minutes

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My nine-year-old stared at the bowl of lemon ricotta pasta with shredded zucchini, squinted, and asked me why the pasta looked “cheesy but not cheesy.” That is actually a pretty accurate description. The ricotta sauce never goes near the stove. You whisk it together with lemon zest, garlic, and Parmesan in a large bowl, then pour the hot drained rigatoni straight over it and toss until everything is creamy and just barely loose. The one step you cannot skip is squeezing the grated zucchini completely dry in a kitchen towel before it goes in. I skipped it once and ended up with a watery puddle at the bottom of the bowl, and no one at this table is forgiving about that.

How this one came together

I started making this the summer my garden zucchini got completely out of hand. I had two on the counter that needed to be used, ricotta left from a lasagna I had made two days earlier, and zero interest in turning on the oven. I grated both zucchini, squeezed them out, and stirred everything into the ricotta with a lemon I had sitting on the windowsill. My pickiest eater asked for seconds, which almost never happens with anything green.

Now it shows up on our table a few times every summer. I keep the ricotta sauce ingredients written on a sticky note inside the pantry cabinet because I always forget the exact amounts and I never want to look it up when I am already mid-cook.

Why you will love this

The sauce never touches the stove, so there is no standing over a hot pan stirring.
Whole-milk ricotta gives real creaminess without heavy cream or butter.
Shredded zucchini blends into the sauce almost invisibly, which matters if you have kids who push vegetables to the side.
The whole thing is done in 25 minutes, and most of that is passive boiling time.
Leftovers reheat well in a skillet with a little water, so lunch the next day is already handled.

Tips for success

Squeeze the zucchini harder than you think you need to. Grab the towel with both hands and wring it out like you mean it. Watery sauce comes from skipping this or going too easy on it.
Reserve the pasta water before you drain, not after. Set a measuring cup right next to the pot as a reminder. Starchy water is what keeps the sauce loose and helps it cling to the rigatoni.
Add the pasta water a splash at a time, tossing between each addition. The sauce can go from perfect to soupy quickly, and you may only need three or four tablespoons total.
Serve immediately. Ricotta sauce tightens up as it sits, and there is no good way to rescue it once the pasta cools down in the bowl.

If your sauce turns out too thick or thin

Too thick: add pasta water one tablespoon at a time and toss hard. The sauce loosens fast once you get it moving.
Too thin: your zucchini was not squeezed dry enough. Next time wring the towel out twice. For now, let the pasta sit in the bowl for one minute before serving so the ricotta can tighten slightly.
Too bland: a little more lemon juice and a pinch of salt usually fixes it. Taste before you serve, not after you plate.
Sauce broke when reheating: add a tablespoon of water to the skillet, keep the heat on low, and stir constantly until it comes back together.

Substitutions

Whole-milk ricotta gives the smoothest, richest result here. Part-skim works in a pinch but the sauce will be a little thinner. For a dairy-free version, a thick cashew ricotta can stand in, and nutritional yeast can replace the Parmesan finish. Rigatoni is great because the sauce gets inside the tubes, but penne, ziti, or shells all work. Yellow summer squash can replace one of the zucchini if that is what you have on hand.

If someone at the table does not like heat, leave out the red pepper flakes entirely. The lemon carries the flavor on its own. A handful of fresh basil torn in right before serving adds something nice if you have it, but it is not necessary.

Make-ahead and storage

You can grate and squeeze the zucchini up to a day ahead. Wrap it tightly in a clean towel or store it in an airtight container in the refrigerator. The ricotta sauce can also be mixed together a few hours ahead and kept covered in the fridge. Just bring it close to room temperature before tossing with the hot pasta so the sauce loosens properly.

Leftovers keep in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet over low heat with a tablespoon or two of water, stirring until the sauce comes back together. Do not rush it with high heat or the ricotta will seize up. This dish does not freeze well, the texture of the sauce does not survive it.

Brittany Stage