If you’re looking for a way to use up all that zucchini and summer squash: You’ve just found the perfect pasta recipe! Ribboned veggies and fettuccine coated in the dreamiest ricotta sauce – just 20 minutes of prep time!
This is one of the best vegetarian summer pasta recipes I have ever made. No exaggeration! The creamy sauce, the vegetables… It is just SO good.
How I make it
1 First I get started on cooking the pasta. While it’s cooking, I ribbon the zucchini, summer squash and carrots – just use a vegetable peeler, it’s so easy! Then I sauté the veggies with a little lemon zest in a little olive oil.
2 Then, I combine all ingredients for the ricotta sauce.
3 Finally, I drain the pasta (reserve ¼ cup liquid!) and put it back into the pot with the reserved pasta cooking water and the ricotta sauce and stir until creamy. Then I stir in the veggies and serve with grated parmesan cheese.
Tips and tricks
- Make sure you don’t overcook the vegetables, or they’ll all fall apart when you add them to the pasta.
- Do not boil once you’ve added the ricotta – the sauce would get crumbly and dry. You just need to toss it with the hot pasta and it will become perfectly creamy.
- If you’re watching your carbs, cut back on the pasta and use plenty of extra ribboned vegetables instead!
Serving suggestions
I like this as a vegetarian main, but if you want to add a little something else – it goes wonderfully with both a lemony, garlicky grilled chicken breast or my perfectly marinated steak!
I hope you’re going to give this recipe a try – it’s such a simple delight!
More zucchini recipes
You can also browse my pasta recipes here, or my summer recipes here.
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Fettuccine with Lemon Ricotta and Zucchini
Recipe details
Ingredients
- 1 (12 oz) box Fettuccine
- 1 tablespoon olive oil
- 1 lemon finely grated zest only
- 1 large zucchini halved lengthwise and cut into ribbons
- 1 large yellow summer squash halved lengthwise and cut into ribbons
- 2 medium carrots cut into ribbons
For the Ricotta Sauce
- 1 lemon juice only
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 cup Ricotta cheese
- ¼ teaspoon onion powder
- salt & pepper to taste
To serve
- grated parmesan cheese to taste
Instructions
- Cook pasta: Cook pasta according to package directions. Drain, reserving ¼ cup of pasta cooking water.
- Sauté vegetables: While the pasta is cooking, heat the oil in a large skillet and sauté the vegetables together with the lemon zest over medium-high heat until softened.
- Make sauce: To make the ricotta sauce, stir all ingredients together in a bowl and season with salt and pepper to taste.
- Finish dish: Add the pasta back to the pot, along with the ricotta sauce and the reserved cooking water. Stir well, then carefully mix in the vegetables and serve immediately with grated parmesan cheese.
Notes
- Make sure you don’t overcook the vegetables, or they’ll all fall apart when you add them to the pasta.
- Do not boil once you’ve added the ricotta – the sauce would get crumbly and dry. You just need to toss it with the hot pasta and it will become perfectly creamy.
- If you’re watching your carbs, cut back on the pasta and use plenty of extra ribboned vegetables instead!
Krysta says
This was DELICIOUS! Even my sort of picky husband liked it! Next time I’m going to add shrimp! Also, I’m the same way about food. My husband says I love food more than anyone he knows (and his mother is Italian)! haha
Nora says
Yay! That makes me so happy to read, Krysta. And I love the idea with the shrimp. Bahaha, a passion for food is good, right? 😉
Karen says
Really good! I made this tonight with fresh basil instead of parsley and chives, and added some browned chicken.
Nora says
That sounds so delicious, Karen! Thanks for your review, I appreciate your time!
Thalia @ butter and brioche says
this fettuccine looks so delicious! pinned!
Nora says
Thanks Thalia!
Jessica @ www.caretakerskitchen.com says
I think ricottay should be a word. And this looks fantastic. Definitely making it this week as I’m trying to bump up my vegetarian meals.
Nora says
Thanks Jessica! I think pasta dishes make such great vegetarian meals! Let me know what you think if you get around to trying it 🙂