Lemon Zucchini Pasta With Ricotta

PIN this recipe for Lemon Zucchini Pasta now… So you can make it later!

So, how’s the zucchini out by you these days?

Here in sultry North Carolina it has us surrounded, which is as good an excuse as any to make this zucchini pasta with ricotta recipe …and which in turn lets me indulge two of my favorite things to do; using my lethal weapon of a mandoline, and making yet another pot of fresh ricotta.

Neither one of which should scare you off, since you can make this dish perfectly nicely with a regular knife and ricotta from the store, but I’m just saying.

One way or the other, the combo of slightly charred zucchini, tart lemon and creamy ricotta is enough to give any other pasta sauce a run for its money, especially in the summertime!

ingredients you need to make Lemon Zucchini pasta with ricotta!

here’s how to make Lemon Zucchini Pasta with Ricotta!

STEP 1: Preheat your oven to 450 and line a rimmed baking pan with parchment paper or non-stick foil. Brush with olive oil.

STEP 2: Slice up a couple of zucchini length-wise as thinly as you can manage (a mandolin slicer is ideal for this), place the slices on the zucchini on the baking pan and brush it with more oil. Sprinkle on a little salt and pepper. Bake zucchini until tender and starting to turn golden, about 20 minutes.

STEP 3: While the zucchini is baking, cook a half pound of linguine according to package directions. Drain pasta and return to pot, saving about a cup of the pasta water.

STEP 4: Add the 2 tablespoons of olive oil oil, juice and half the zest from two lemons, and the 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.

STEP 5: Divide the pasta mixture among plates, top with a dollop of fresh ricotta, sprinkle on a little more lemon zest and serve.

More tips for making Lemon Zucchini Pasta with Lemon!

Take that, zucchini!