If you’re looking for a fresh, light, and absolutely delicious dinner that won’t keep you in the kitchen all night, you’re going to love this Easy Zucchini Pasta with Ricotta & Basil Recipe. I absolutely love how the quick sautéed zucchini pairs with creamy ricotta and bright basil, making a meal that feels special without any fuss. Whether it’s a busy weeknight or you just want something simple but satisfying, this pasta checks all the boxes and then some.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy nights when you want something homemade fast.
- Fresh Flavor Combo: The lemon juice and basil brighten the creamy ricotta and buttery sauce beautifully.
- Versatile Ingredients: Uses simple staples that you probably already have, making it super convenient.
- Great for Summer: The zucchini shines here, making it a perfect way to showcase seasonal veggies.
Ingredients You’ll Need
For this Easy Zucchini Pasta with Ricotta & Basil Recipe, I keep it simple but flavorful by focusing on fresh zucchini and quality dairy. Each ingredient plays a starring role, especially when you use fresh basil and good ricotta — trust me, it makes all the difference!
- Zucchini: Choose firm, medium-sized zucchini for the best texture; smaller ones have fewer seeds and are less watery.
- Rigatoni: This shape holds onto the creamy sauce nicely, but feel free to swap with penne or rigatoni-sized pasta.
- Olive Oil: Use a good quality extra virgin for flavor — it’s the base for sautéing the zucchini.
- Kosher Salt: Essential for seasoning both the pasta water and the zucchini during cooking.
- Butter: Adds richness that’s key to the silky sauce texture.
- Heavy Cream: Helps create a lush sauce without overpowering the fresh zucchini.
- Parmesan Cheese: Freshly grated is best for melting evenly and adding depth.
- Lemon Juice: Brightens everything up with a hint of zing — fresh squeezed is a must here.
- Whole Milk Ricotta Cheese: Creamy and mild, it adds a luxurious dollop to finish the dish.
- Basil Leaves: Torn fresh basil leaves bring a fragrant herbaceous note that’s pure summer in a bite.
Variations
One of the reasons I adore this Easy Zucchini Pasta with Ricotta & Basil Recipe is how adaptable it is. I often tweak it based on what’s in my fridge or the season, and you should feel free to experiment too — it’s all about making it your own!
- Add protein: When I want to bulk it up, grilled chicken or sautéed shrimp work beautifully.
- Swap the pasta: For a lower carb option, try spiralized zucchini noodles instead of rigatoni — just adjust sauté time to keep them tender but not mushy.
- Herbal twist: Sometimes I mix in fresh mint or parsley with the basil for a different herb profile.
- Dairy-free: Use a vegan butter and omit the ricotta or swap it for a plant-based alternative to keep it creamy.
How to Make Easy Zucchini Pasta with Ricotta & Basil Recipe
Step 1: Prep and slice your zucchini
Start by trimming the ends off your zucchini and slicing each in half lengthwise. I love using a mandolin here because it creates super thin, even slices that cook perfectly, but if you don’t have one, just be sure to slice as thin as possible with your knife. Thin slices mean faster sautéing, and nobody wants soggy zucchini! This step sets the stage for a beautifully tender texture.
Step 2: Cook the rigatoni pasta
Bring a large pot of water to a boil with a good pinch of kosher salt — this seasons your pasta from the start. Add the rigatoni, stirring well to prevent sticking, and cook it for about one minute less than the package instructs. The pasta will finish cooking in the sauce, soaking up all those lovely flavors. Don’t overcook here, or you’ll end up with mushy noodles.
Step 3: Sauté zucchini and make the sauce
While the pasta cooks, heat your olive oil in a large skillet over medium heat. Toss in the zucchini slices and sauté quickly until they become tender and caramelized, usually a quick 3-4 minutes. Season them lightly with salt to draw out moisture and enhance sweetness. Then, stir in the butter and heavy cream, letting everything melt into a silky sauce. Don’t forget to grab about half a cup of that starchy pasta water before draining the rigatoni — it’s magic for loosening the sauce and making the dish cohesive.
Step 4: Combine pasta and sauce with the finishing touches
Add the drained rigatoni straight into your skillet and stir while sprinkling in the parmesan cheese, which melts into the sauce beautifully. A squeeze of fresh lemon juice really brightens the flavors here, and the sauce should cling lovingly to every piece of pasta. Transfer everything to a serving bowl, then dollop creamy ricotta on top and scatter torn basil leaves for a fresh pop of color and flavor.
Pro Tips for Making Easy Zucchini Pasta with Ricotta & Basil Recipe
- Use a mandolin for thin zucchini slices: It helps ensure even cooking and the perfect texture without sogginess.
- Reserve pasta water wisely: That starchy liquid works wonders in marrying the sauce and pasta — don’t skip this step!
- Add lemon juice at the end: It brightens the whole dish but can turn bitter if cooked too long, so add it just before serving.
- Don’t overcook pasta: Undercook slightly since it finishes in the sauce, ensuring everything stays perfectly al dente.
How to Serve Easy Zucchini Pasta with Ricotta & Basil Recipe
Garnishes
I love to finish this dish with some freshly cracked black pepper and flaky sea salt, plus a little extra parmesan for that perfect savory hit. The ricotta and basil on top already make it pretty gorgeous, but these finishing touches bring out the flavor so well. If I have some chili flakes handy, I sometimes sprinkle a pinch for a subtle kick too.
Side Dishes
Since this pasta feels light but rich, I often pair it with a simple green salad — arugula with lemon vinaigrette is my go-to. A crusty baguette is another favorite for mopping up any leftover sauce. On chillier evenings, roasted cherry tomatoes or a garlic lemon broccolini make perfect veggie companions.
Creative Ways to Present
When I’m entertaining, I like to serve this pasta family-style in a large bowl, then scatter basil and ricotta dollops for a beautiful rustic look. Sometimes I’ll drizzle a little extra virgin olive oil on top and add edible flowers from my garden for a special touch — it really makes the dish feel festive and welcoming.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 2 days. I like to keep the ricotta separate if possible, to prevent it from becoming watery. When you’re ready, stir everything gently to recombine flavors.
Freezing
Because this pasta has fresh zucchini and ricotta, freezing isn’t my first choice — the texture can suffer and become watery upon thawing. However, if you need to, skip the ricotta and basil before freezing; add those fresh when you reheat.
Reheating
To warm leftovers, I gently reheat on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. Microwaving risks drying it out, so stovetop is best to keep everything creamy and fresh tasting.
FAQs
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Can I use other types of pasta for this Easy Zucchini Pasta with Ricotta & Basil Recipe?
Absolutely! While rigatoni works great because its ridges hold the sauce well, other short pasta shapes like penne, fusilli, or even farfalle work beautifully. Just adjust the cooking times as needed so they remain al dente.
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How do I prevent zucchini from becoming mushy?
The key is to slice the zucchini thinly and sauté quickly over medium heat without overcrowding the pan. Avoid over-stirring — just keep it moving enough to caramelize but not steam. Adding salt during cooking helps draw out excess moisture too.
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Can I make this recipe vegan?
Yes! Swap the butter and cheese for plant-based alternatives and use a vegan ricotta substitute or blended silken tofu for creaminess. Keep in mind the flavor profile will be a bit different but still delicious.
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What if I don’t have heavy cream?
You can substitute with whole milk or half-and-half, but the sauce will be lighter and less rich. Adding a bit more butter can help mimic the creaminess.
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Is it okay to prepare parts of this recipe ahead of time?
Yes! You can slice the zucchini and even cook your pasta a day ahead; just keep the pasta slightly undercooked and toss it with a little olive oil to prevent sticking. Assemble and reheat just before serving for best texture and flavor.
Final Thoughts
This Easy Zucchini Pasta with Ricotta & Basil Recipe has quickly become one of my favorites for so many reasons — it’s fresh, comforting, and totally doable any night of the week. I remember the first time I made it for dinner; my family went crazy, asking for seconds while I felt like I pulled off something way more complicated than it actually is! I’m confident you’ll enjoy it just as much, and hopefully, it becomes a staple in your kitchen too. Give it a try and let me know how you like to make it your own!
Print
Easy Zucchini Pasta with Ricotta & Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 main servings or 4 side servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Easy Zucchini Pasta with Ricotta & Basil is a light and refreshing summer pasta dish featuring tender sautéed zucchini, creamy ricotta, tangy lemon, and fragrant basil. The combination of rigatoni pasta coated in a luscious sauce made with butter, heavy cream, and parmesan cheese creates a deliciously balanced meal that’s simple to prepare and perfect for any occasion.
Ingredients
Vegetables & Herbs
- 2 medium zucchini
- 8 large basil leaves, torn
Pasta
- ½ lb rigatoni
Fats & Dairy
- 1 tbsp olive oil
- 2 tbsp butter
- 2 tbsp heavy cream
- ¼ cup grated parmesan cheese
- ½ cup whole milk ricotta cheese
Other
- kosher salt
- 1 lemon, juiced
- garnishes: freshly cracked black pepper, flaky sea salt, more parmesan cheese
Instructions
- Prepare the zucchini: Trim the ends off each zucchini and cut them in half lengthwise. Use a mandolin to shave the zucchini thinly or slice thinly with a knife if a mandolin is unavailable.
- Cook the pasta: Bring a large pot of water to a boil, adding a heaping pinch of kosher salt. Drop the rigatoni into the boiling water, stir well, and cook for 1 minute less than the package instructions to ensure it finishes cooking with the sauce.
- Sauté the zucchini: Heat a 12-inch stainless steel pan over medium heat and add the olive oil. Once hot, add the thinly sliced zucchini. Sauté quickly for a few minutes until caramelized and tender, stirring often. Season with a pinch of kosher salt.
- Create the sauce base: Stir in the butter and allow it to melt. Add the heavy cream. Fetch ½ cup of starchy pasta water from the cooking pot and add it to the pan. Stir well and bring the liquid to a simmer. Allow the sauce to cook for about a minute until it begins to thicken.
- Combine pasta and sauce: Drain the rigatoni and immediately add it to the pan with the sauce. Continuously stir as you sprinkle in the parmesan cheese. Stir in the lemon juice. Continue stirring until the parmesan melts and the sauce clings perfectly to the pasta.
- Serve and garnish: Transfer the zucchini pasta to a serving bowl. Dollop the ricotta cheese over the top. Garnish with torn basil leaves, freshly cracked black pepper, flaky sea salt, and additional parmesan cheese as desired.
Notes
- An easy summer pasta dish featuring quickly sautéed zucchini, parmesan, lemon, ricotta, and fresh basil.
- Servings: 2 main portions or 4 side dish portions.
Nutrition
- Serving Size: 1 main serving
- Calories: 480
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
