Zucchini pasta
A light and fresh zucchini pasta recipe with creamy ricotta, lemon, and basil - a quick, flavorful pasta dish that’s ready in minutes and perfect for a vibrant weeknight meal.
Updated : 13 October, 2025
Easy
About 10 min.
Ingredients
200 grams
Pasta
3 tablespoon
Olive oil
400 grams
Zucchini
2
Garlic
30 grams
Almond flour
1
Lemon
100 grams
Ricotta
handful
Basil
to taste
Sea salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Bring a saucepan of salted water to the boil, add the pasta, and cook for 8-10 minutes, or until al dente. Drain, reserving some of the cooking water.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the sliced zucchini and cook for 5 minutes, stirring occasionally, until the pieces start to brown slightly at the edges. Add the garlic and cook for another 1 minute.
Step 3
Pour in 150ml/5fl oz of the reserved pasta cooking water, then stir in the almonds and lemon zest. Season with salt and pepper, and cook for 1 minute, until the sauce begins to thicken slightly.
Step 4
Add the pasta to the pan and toss to coat evenly in the sauce for about 1 minute. Add a little more of the reserved cooking water if the sauce needs loosening.
Step 5
Serve the zucchini pasta on two plates. Top with ricotta, fresh basil leaves, a squeeze of lemon juice, and a drizzle of olive oil. Finish with a crack of black pepper before serving.