Half Baked Harvest · by Tieghan Gerard★ 4.5 (659)
One Pot Lemon Butter Ricotta and Zucchini Pasta
NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 37%
CARBS 64G57% OF CAL
4G FIBER5G SUGAR54G OTHER
FAT 14G29% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy lemon-butter pasta with fresh zucchini, ricotta, and basil cooked in one pot. Light, bright, and summery with a silky sauce. Ready in under 30 minutes.
mainitalianpasta🍲 stockpot
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons salted butter
- 1 small shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 teaspoons lemon zest
- red pepper flakes
- 1 pound short cut pasta
- 2 zucchini or yellow summer squash, grated ((about 2 to 2 1/2 cups grated))
- 4 cups low sodium chicken or vegetable broth
- kosher salt and black pepper
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded gouda or fontina cheese
- 1 cup fresh basil, roughly chopped
At a glance
PER SERVING · TIME 25M
CAL 22%·PRO 37%
CARBS 64G57% OF CAL
4G FIBER5G SUGAR54G OTHER
FAT 14G29% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 647mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 196mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.