Zucchini Ricotta Fettuccine
Indulge in the creamy elegance of Zucchini Ricotta Fettuccine, a light yet satisfying dish that combines tender fettuccine pasta with delicate ribbons of sautéed zucchini. Tossed in a velvety ricotta-Parmesan sauce infused with fresh basil, zesty lemon, and fragrant garlic, this recipe is a perfect harmony of bright, fresh flavors and comforting textures. Ready in just 30 minutes, it’s an ideal weeknight dinner that feels effortlessly sophisticated. Served warm and garnished with extra Parmesan and basil, this vegetarian pasta dish is sure to impress at any table. Whether you’re looking for a quick family meal or an easy way to elevate your pasta night, Zucchini Ricotta Fettuccine is a must-try! Keywords: zucchini pasta, ricotta fettuccine, vegetarian dinner, easy pasta recipes, quick weeknight meals.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 medium zucchini
- 2 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta is cooking, wash the zucchini and slice it into thin ribbons using a vegetable peeler or mandoline. Set aside.
In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and add them to the skillet, cooking for 1-2 minutes until fragrant.
Add the zucchini ribbons to the skillet and sauté for 3-4 minutes until just tender but still slightly crisp. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh basil leaves, lemon zest, lemon juice, salt, and black pepper. Mix until smooth and well combined.
Return the skillet with the zucchini to low heat. Add the cooked fettuccine to the skillet and toss gently to combine.
Stir in the ricotta mixture, adding a few tablespoons of the reserved pasta water at a time until a creamy sauce forms and evenly coats the pasta.
Taste and adjust seasonings as needed. Remove from heat and transfer to serving bowls.
Garnish with extra grated Parmesan and freshly chopped basil, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 21.3 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1487 mg | 114% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
