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Home / Recipes / Dinner / Pasta / Fettuccine with Lemon Ricotta and Zucchini

Fettuccine with Lemon Ricotta and Zucchini

40 minutes mins
| 8 Comments |
5 from 4 votes
Jump to Recipe 07/21/14 | Updated: 05/19/20 | by Nora

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!

top down view on skillet with fettuccine in ricotta sauce

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.

top down view on chopping board with ribboned carrots and summer squash
skillet with zucchini and carrots on the stove

2 Then, I combine all ingredients for the ricotta sauce.

top down view on bowl with ricotta, lemon and herbs

top down view on colourful bowl with 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.

pot with creamy ricotta fettuccine

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!

two white plates filled with summer squash and ricotta pasta

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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 and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
top down view on skillet with fettuccine in ricotta sauce
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Fettuccine with Lemon Ricotta and Zucchini

Fettuccine with Lemon Ricotta and Zucchini Recipe – A fresh and tasty pasta dish for summer, from kitchen to table in no time!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 4 votes
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Recipe details

Prep 20 minutes mins
Cook 20 minutes mins
Total 40 minutes mins
Difficulty Easy
Servings 4
Nutrition 498 kcal

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.
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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!

Nutrition

Calories: 498kcalCarbohydrates: 70gProtein: 21gFat: 16gSaturated Fat: 7gCholesterol: 103mgSodium: 97mgPotassium: 637mgFiber: 5gSugar: 6gVitamin A: 5852IUVitamin C: 28mgCalcium: 185mgIron: 2mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian
Course: Main Course
Cuisine: Italian

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Krysta says

    August 02, 2016 at 11:02 pm

    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

    Reply
    • Nora says

      August 14, 2016 at 1:06 pm

      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? 😉

      Reply
  2. Karen says

    June 15, 2016 at 1:27 am

    Really good! I made this tonight with fresh basil instead of parsley and chives, and added some browned chicken.

    Reply
    • Nora says

      June 19, 2016 at 11:28 am

      That sounds so delicious, Karen! Thanks for your review, I appreciate your time!

      Reply
  3. Thalia @ butter and brioche says

    August 11, 2014 at 11:13 pm

    this fettuccine looks so delicious! pinned!

    Reply
    • Nora says

      August 12, 2014 at 2:02 pm

      Thanks Thalia!

      Reply
  4. Jessica @ www.caretakerskitchen.com says

    August 04, 2014 at 6:29 am

    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.

    Reply
    • Nora says

      August 04, 2014 at 11:48 am

      Thanks Jessica! I think pasta dishes make such great vegetarian meals! Let me know what you think if you get around to trying it 🙂

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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