This Lemon Ricotta Pasta Has a Sneaky Secret Ingredient

You may say we have now a factor for pasta right here at Camille Types. From lengthy spaghetti noodles to enjoyable and funky cavatappi to layered pasta bakes, the choices are countless. My method to pasta is easy: let each the season and pantry spark my creativeness and encourage a bit of magic. Whereas I really like pulling out all of the stops, I additionally know that components needs to be allowed to shine as they’re. And that, pricey readers, is why we’re right here—to speak about this lemon ricotta pasta recipe that has change into considered one of my weeknight go-to meals.

Certainly one of my favourite pasta recipes is that this dish impressed by the spaghetti alla nerano from Stanley Tucci’s Discovering Italy. Just a few weeks again, I discovered myself with some subpar zucchini behind my vegetable drawer. Considering again to the flavors of that dish, I needed to see if I might improve my zucchini right into a silky clean sauce, brightened up with a number of further components I had available. And similar to that, this magical lemon ricotta pasta was born. Sure—all due to a zucchini.

The Present-Stopping Components

Zucchini. Zucchini is the key star of this recipe, including an additional dose of greens with out anybody ever figuring out.

Ricotta. Creamy and silky, it provides a pleasant richness and clings to the noodles completely. Use the full-fat model, at all times.

Lemons. Lemon pasta is at all times a favourite combo of mine. The lemon brightens up the flavors on this recipe.

Onions and garlic. The bottom of all good issues: aromatics.

Artichokes. Whereas non-obligatory, I like including one thing briny to accomplice up with the lemon. It retains each chunk fascinating.

Kale. I’m all about including greens to my pasta. If I’m going to eat my greens, I’d as properly eat them alongside some carby goodness, proper? The kale provides this pasta a pleasant heartiness. Plus, it’s a great way to make use of up any wilting greens you might need.

Noodles. I really like a bucatini, however use any pasta form you favor.

Suggestions for Success

I do know: nowhere on this recipe’s identify does it point out that zucchini performs a key function. However earlier than you assume I’ve tricked you, sit tight. Simply as some folks wish to sneak zucchini into their smoothies (yep, it’s a factor), I like hiding it in my pasta. Why? As a result of zucchini has this magical means to soften down when cooked. And naturally, I really like discovering methods to include extra veggies into my meals (see: inexperienced sauce pasta). Bonus: this methods provides some heft to the lemon ricotta sauce.

Finely chop a bunch of zucchini and toss it in together with your oil and aromatics. Let it prepare dinner coated, squishing down the zucchini each couple of minutes till you find yourself with a clean sauce-like texture. Add the ricotta and lemon and stir right into a thick sauce that may cling to each noodle. I just like the zucchini right here as a result of it provides this refined sweetness when cooked down that helps steadiness out the lemon’s acidity and the richness of the ricotta. Belief me, should you’re making an attempt to sneak in veggies—for you or your choosy eaters—when you study this trick, you’ll by no means return.

How you can Make This Lemon Ricotta Pasta Your Personal

Whereas I stayed easy with artichokes and kale, there are many choices for customizing this recipe with what you may have available.

Whereas I like consuming this pasta by itself, it will be scrumptious served up alongside salmon or with a contemporary inexperienced salad.

Extra Pasta Recipes You’ll Love

Nonetheless on the lookout for inspiration? These recipes have you ever coated.

Camille’s Lemony Spring Pasta Salad

Ratatouille Pasta

Pesto Pasta Primavera

Miso Tomato Pasta

Scroll on for the recipe, and should you make this lemon ricotta pasta, be sure you go away a ranking and remark under!


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A simple weeknight pasta recipe full of contemporary spring taste.

  • 23 tablespoons of olive oil
  • 1 giant shallot or 1/2 small yellow onion
  • 3 small inexperienced zucchini, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1/2 cup complete milk ricotta
  • juice of 2 lemons
  • 1 cup artichokes, chopped
  • 1/2 bunch of kale, chopped
  • 1/2 pound pasta of selection per individual (I used bucatini)

  1. Sauce. To make the sauce, add a number of tablespoons of oil to a big range high pan and produce to a medium warmth. Add the shallot with a big pinch of salt, and prepare dinner for a couple of minute. Add the zucchini, with a pinch extra salt, pepper, and pink pepper flakes if desired. Cowl and prepare dinner for about 10-Quarter-hour, stirring each jiffy and squashing down the zucchini because it softens so it “melts” right into a sauce. As soon as the zucchini is softened and mashed, add the ricotta and lemon juice. Stir to mix. Put aside whilst you prepare dinner the pasta.
  2. Pasta. Cook dinner the pasta in line with the bundle instructions. Reserve a cup of pasta water.
  3. Meeting. Add the kale and artichokes to the ricotta sauce, then add about 1/2 cup of pasta water to the sauce to skinny barely. Add the pasta to the sauce and stir to mix, including extra pasta water if wanted.
  4. Serve. Serve scorching and high with further lemon juice and herbs if desired.
  • Prep Time: Quarter-hour
  • Cook dinner Time: 20 minutes
  • Class: Dinner
  • Delicacies: Italian