Zucchini Pasta with Ricotta

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American


This zucchini pasta with ricotta recipe is the perfect answer to all that summer squash! It’s a nice light pasta supper perfect for any time of year.


  • 2 tablespoons olive oil, plus more for brushing
  • 1 large zucchini, thinly sliced lengthwise
  • Sea salt and ground pepper
  • 8 ounces linguine
  • Zest from two lemons
  • 1/2 cup ricotta


  1. Preheat oven to 450 and line a rimmed baking dish with non-stick foil. Brush with olive oil.
  2. Arrange zucchini in a single layer on sheets and brush it with more oil. Sprinkle on a little salt and pepper.
  3. Bake zucchini until tender and starting to turn golden, about 30 minutes.
  4. While the zucchini is baking, cook the pasta according to package directions. Drain pasta and return to pot, saving about a cup of the pasta water.
  5. Add the olive oil oil, half of the lemon zest, and zucchini slices to the pasta and gently toss until everything is combined. Add a little of the reserved pasta water if you need to loosen the sauce.
  6. Divide the pasta mixture among plates, top with ricotta, sprinkle on a little more lemon zest and serve.