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lemon ricotta pasta recipe

Lemon Ricotta Pasta

  • Author: Suruchi Avasthi
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Diet: Vegetarian


An easy weeknight pasta recipe packed with fresh spring flavor.


Units Scale
  • 23 tablespoons of olive oil
  • 1 large shallot or 1/2 small yellow onion
  • 3 small green zucchini, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1/2 cup whole milk ricotta
  • juice of 2 lemons
  • 1 cup artichokes, chopped
  • 1/2 bunch of kale, chopped
  • 1/2 pound pasta of choice per person (I used bucatini)


  1. Sauce. To make the sauce, add a few tablespoons of oil to a large stove top pan and bring to a medium heat. Add the shallot with a large pinch of salt, and cook for about a minute. Add the zucchini, with a pinch more salt, pepper, and red pepper flakes if desired. Cover and cook for about 10-15 minutes, stirring every few minutes and squashing down the zucchini as it softens so it “melts” into a sauce. Once the zucchini is softened and mashed, add the ricotta and lemon juice. Stir to combine. Set aside while you cook the pasta.
  2. Pasta. Cook the pasta according to the package directions. Reserve a cup of pasta water.
  3. Assembly. Add the kale and artichokes to the ricotta sauce, then add about 1/2 cup of pasta water to the sauce to thin slightly. Add the pasta to the sauce and stir to combine, adding more pasta water if needed.
  4. Serve. Serve hot and top with additional lemon juice and herbs if desired.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Cuisine: Italian