If you’re searching for a vibrant, fresh dish that feels like a warm hug on a plate, this Fettuccine with Lemon Ricotta and Zucchini Recipe is going to be your new favorite. The bright zing of lemon combined with the creamy ricotta cheese and tender ribbons of zucchini and summer squash creates a beautiful balance of flavors and textures. It’s light yet satisfying, simple yet elegant, making it perfect for any occasion—whether a cozy weeknight dinner or a special meal to impress friends. Plus, it’s loaded with veggies in the best way possible!
Ingredients You’ll Need
Gathering these simple, fresh ingredients is the secret to making this dish irresistibly delicious. Each element plays a crucial role: the fresh lemon adds brightness, the ricotta brings smooth creaminess, and the colorful ribbons of zucchini and summer squash contribute both texture and vibrancy to the plate.
- Fettuccine (12 oz): The perfect pasta to capture all the creamy sauce and vegetable goodness.
- Olive oil (1 tablespoon): Adds a fruity richness and helps sauté the veggies to tender perfection.
- Lemon zest of 1 lemon: Bursting with citrus aroma to brighten every bite.
- Large zucchini (1, cut into ribbons): Brings fresh, subtle earthiness and lovely texture.
- Large yellow summer squash (1, cut into ribbons): Adds a gentle sweetness and sunny color.
- Carrots (2, cut into ribbons): For a hint of natural sweetness and vivid orange tones.
- Lemon juice of 1 lemon: Intensifies the citrus punch in the creamy sauce.
- Chopped chives (2 tablespoons): Delivers a mild onion flavor that wakes up the dish.
- Chopped parsley (2 tablespoons): Adds fresh herbaceous notes and a pop of green.
- Ricotta cheese (1 cup): Creates the luscious, velvety sauce that holds it all together.
- Onion powder (1/4 teaspoon): Subtly boosts the savory depth without overpowering.
- Salt & pepper: Essential seasoning to bring out the best in every ingredient.
- Grated Parmesan cheese: Optional but highly recommended for a salty, nutty finishing touch.
How to Make Fettuccine with Lemon Ricotta and Zucchini Recipe
Step 1: Cook the Pasta
Begin by cooking the fettuccine following the package directions until al dente. This step is straightforward but important: keeping the pasta slightly firm ensures it won’t get mushy once combined with the sauce. Don’t forget to reserve about a quarter cup of the pasta cooking water before draining. This starchy water will later help create a silky sauce that clings perfectly to every noodle.
Step 2: Sauté the Vegetables
While the pasta is bubbling away, heat a tablespoon of olive oil in a large skillet over medium-high heat. Toss in the zucchini, yellow summer squash, and carrot ribbons along with the freshly grated lemon zest. Sauté them gently until they soften but still retain a bit of bite and vibrant color. The lemon zest releases its fragrant citrus oils here, infusing the veggies with a bright, sunny flavor that is the highlight of this fettuccine with lemon ricotta and zucchini recipe.
Step 3: Prepare the Ricotta Sauce
In a mixing bowl, combine the ricotta cheese, fresh lemon juice, chopped chives, parsley, and onion powder. Stir everything until smooth and creamy. Add salt and pepper to taste—seasoning is key since it brings all the fresh flavors alive. This simple, luscious sauce is what makes this dish shine, creamy without heaviness, and bursting with fresh lemony character.
Step 4: Combine and Finish
Return the drained pasta to the pot, then pour in the ricotta sauce along with the reserved pasta water. Stir well to coat every strand of fettuccine in the silky sauce. Gently fold in the sautéed vegetable ribbons to mix warmth and texture throughout. Serve immediately, topping each helping with a generous sprinkle of grated Parmesan cheese for a little salty, nutty finish. At this point, your Fettuccine with Lemon Ricotta and Zucchini Recipe is ready to delight!
How to Serve Fettuccine with Lemon Ricotta and Zucchini Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese adds salty depth that complements the creamy ricotta sauce beautifully. For a hint of crunch and color, try toasted pine nuts or slivered almonds. Fresh herbs like extra parsley or chives on top brighten the dish visually and flavor-wise, making every forkful feel fresh and special.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, echoing the citrus notes in the pasta. For heartier options, garlic bread or a warm baguette is perfect for soaking up any leftover sauce. To add protein, grilled chicken or shrimp makes a delightful accompaniment without overpowering the lightness of the fettuccine.
Creative Ways to Present
For a charming presentation, twirl the fettuccine into neat nests on each plate and garnish with vegetable ribbons on top like a colorful nest. Serving in shallow bowls helps contain the sauce beautifully. Another fun idea is to serve the pasta in individual mini gratin dishes topped with extra Parmesan and broiled briefly for a bubbly crust. Your guests will be impressed by both the taste and appearance!
Make Ahead and Storage
Storing Leftovers
Leftover Fettuccine with Lemon Ricotta and Zucchini Recipe keeps well in the refrigerator for up to three days. Store in an airtight container to preserve freshness and prevent the zucchini ribbons from becoming too soft. Give it a gentle stir before reheating to redistribute the sauce evenly.
Freezing
Because ricotta-based pasta dishes don’t always freeze perfectly due to texture changes, it’s best to avoid freezing this dish if possible. However, if needed, freeze in an airtight container for up to one month. Thaw overnight in the fridge before reheating gently on the stove with a splash of water or broth to revive creaminess.
Reheating
Reheat leftovers on the stove over low heat to prevent curdling of the ricotta sauce. Add a little bit of water or pasta cooking liquid to loosen the sauce if it thickens too much. Avoid microwaving at high heat, which can dry it out or affect the texture of the vegetables.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is ideal for holding onto the creamy sauce and ribbons of vegetables, you can swap it for linguine, tagliatelle, or even spaghetti if that’s what you have on hand. Just be sure to adjust cooking times accordingly.
Is it possible to make this recipe vegan?
Yes! Replace the ricotta with a plant-based ricotta alternative or blend tofu with lemon juice and nutritional yeast to mimic the creamy texture. Use vegan Parmesan or nutritional yeast for topping. The veggies and lemon will keep the dish fresh and flavorful.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or even crispy tofu cubes would complement the flavors nicely. Add cooked protein just before combining with the sauce to keep everything warm and delicious.
How do I get perfect vegetable ribbons?
Using a vegetable peeler or a mandoline slicer works best to create thin, even ribbons. Peel along the length of the zucchini and squash for beautiful, delicate strips that cook evenly and look lovely on the plate.
What’s the best way to zest a lemon?
Use a microplane grater to lightly zest just the colored part of the lemon peel, avoiding the bitter white pith underneath. Zesting before juicing the lemon makes both steps easier and helps maintain freshness.
Final Thoughts
This Fettuccine with Lemon Ricotta and Zucchini Recipe is such a joy to prepare and eat—fresh, vibrant, and creamy with just the right citrus punch. It’s a wonderful way to celebrate simple ingredients in a dish that feels anything but ordinary. I truly hope you give it a try soon and find it as comforting and uplifting as I do!
Print
Fettuccine with Lemon Ricotta and Zucchini Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and vibrant pasta dish combining tender fettuccine with a creamy lemon ricotta sauce and sautéed ribbons of zucchini, summer squash, and carrots. This light and flavorful meal is perfect for spring or summer, offering a delightful balance of citrus brightness and creamy texture with fresh herbs and a sprinkle of parmesan.
Ingredients
Pasta
- 1 (12 oz) box Fettuccine
Vegetables & Herbs
- 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)
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 lemon (juice only)
Sauce & Seasonings
- 1 cup Ricotta cheese
- 1/4 teaspoon onion powder
- Salt & pepper (to taste)
- Grated parmesan cheese (to taste)
Instructions
- Cook pasta: Cook the fettuccine according to the package directions until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water to use later in the sauce.
- Sauté vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the zucchini, yellow summer squash, and carrot ribbons along with the lemon zest. Sauté the vegetables until they soften and become tender but still retain a bit of bite, about 5-7 minutes.
- Make sauce: In a bowl, combine the ricotta cheese, lemon juice, chopped chives, chopped parsley, onion powder, salt, and pepper. Stir well to create a smooth, creamy sauce with bright citrus flavor.
- Finish dish: Return the drained pasta to the pot. Add the ricotta sauce and the reserved pasta cooking water, stirring well to coat the noodles evenly. Gently fold in the sautéed vegetables. Serve the pasta immediately, topped with freshly grated parmesan cheese to taste.
Notes
- Reserve the pasta cooking water to help loosen the sauce and help it cling better to the noodles.
- Use fresh herbs like chives and parsley to brighten flavors.
- For a tangier sauce, add extra lemon juice to taste.
- Make sure to cut vegetables into ribbons for even cooking and a pleasing texture.
- Serve immediately as the ricotta sauce is best enjoyed fresh and creamy.
