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Easy Lemon Ricotta + Zucchini Pasta

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch, Dinner


Light, fresh, and super simple lemon ricotta pasta with zucchini and kale!


  • 12 oz pasta of choice
  • 2 zucchini, thinly sliced
  • 34 kale leaves, stems removed and finely chopped
  • Olive oil, for the pan
  • Pasta water, as needed
  • 1 cup parmesan, divided
  • 1/2 cup ricotta
  • Juice + zest of 1 lemon
  • 23 cloves of garlic, minced
  • 1 tbsp olive oil
  • S+P, to taste
  • Pasta water, as needed


  1. Cook zucchini in olive oil in a pan over medium heat for 5-7 minutes. Stir in kale, season with salt and pepper, and cook another 2-4 minutes or until vegetables are cooked to your liking. Turn off heat.
  2. Meanwhile, cook your pasta, reserving about 1/2 cup of pasta water just before draining.
  3. While pasta is cooking, make the sauce. Mix 1/2 of the parmesan with the ricotta, garlic, lemon juice and zest, olive oil, and salt and pepper. Set aside.
  4. Mix drained pasta with vegetables, then mix in pasta sauce until everything is well-combined, adding pasta water as needed to thin out the sauce. Stir in another 1/2 cup parmesan before serving and enjoy!