Ingredients
- 16 ounces whole-milk ricotta cheese
- 1 lemon, zested and juiced
- 4 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper, plus more to taste
- 2 medium zucchini, sliced into half-moons
- 1 pound penne pasta
- 2 tablespoons butter (optional, for breadcrumbs)
- 1 cup panko breadcrumbs (optional)
- 1 teaspoon Italian seasoning (optional)
Instructions
- Bring a large pot of salted water to a boil.
- In a large bowl, mix ricotta cheese, lemon zest, lemon juice, 2 tablespoons olive oil, salt, and pepper until smooth.
- Heat remaining olive oil in a skillet over medium heat.
- Add zucchini and cook for 2–3 minutes per side until golden and tender.
- Season zucchini lightly with salt and pepper and remove from heat.
- If using breadcrumbs, melt butter in a small skillet and toast panko with Italian seasoning until golden and crisp.
- Cook penne pasta until al dente, reserving 1 cup of pasta water before draining.
- Add hot pasta to the ricotta mixture and stir quickly.
- Gradually add reserved pasta water until the sauce becomes creamy and silky.
- Fold in sautéed zucchini.
- Serve immediately topped with crispy breadcrumbs if desired.
Notes
- Whole-milk ricotta provides the creamiest texture.
- Hot pasta water helps emulsify the sauce and create a silky consistency.
- Do not overcook zucchini to maintain texture.
- Store breadcrumbs separately to keep them crisp.
- Add red pepper flakes for extra heat.
- Short pasta shapes like rigatoni or fusilli work well too.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
