One Pot Lemon Butter Ricotta and Zucchini Pasta by @halfbakedharvest

35 min

4 servings

🧈

43 g

Salted butter

🧅

1 small

Shallot

🧄

2 cloves

Garlic

🌿

10 g

Fresh thyme leaves

🍋

4 g

Lemon zest

🌶️

1 pinch

Red pepper flakes

🍝

450 g

Short cut pasta

🥒

2 medium

Zucchini

🍲

950 ml

Low sodium chicken or vegetable broth

🧂

1 pinch

Kosher salt

⚫

1 pinch

Black pepper

🧀

240 ml

Whole milk ricotta cheese

🧀

60 g

Shredded gouda or fontina cheese

🌿

30 g

Fresh basil

  1. Melt
    • salted butter

    Melt the butter in a pot over medium heat.

  2. Add
    • shallot
    • garlic

    Add the chopped shallot and garlic, cook until fragrant.

  3. Stir
    • fresh thyme leaves
    • lemon zest
    • red pepper flakes

    Stir in the thyme leaves, lemon zest, and red pepper flakes.

  4. Add
    • short cut pasta
    • zucchini
    • low sodium chicken or vegetable broth

    Add the pasta, grated zucchini, and broth. Season with salt and pepper.

  5. Cook
    • short cut pasta
    • low sodium chicken or vegetable broth

    Cook until the pasta is al dente and the broth is mostly absorbed.

  6. Stir
    • whole milk ricotta cheese
    • shredded gouda or fontina cheese

    Stir in the ricotta and shredded cheese until melted and creamy.

  7. Stir
    • fresh basil

    Remove from heat and stir in the fresh basil.

One Pot Lemon Butter Ricotta and Zucchini Pasta by @halfbakedharvest

35 min

4 servings

🧈

43 g

Salted butter

🧅

1 small

Shallot

🧄

2 cloves

Garlic

🌿

10 g

Fresh thyme leaves

🍋

4 g

Lemon zest

🌶️

1 pinch

Red pepper flakes

🍝

450 g

Short cut pasta

🥒

2 medium

Zucchini

🍲

950 ml

Low sodium chicken or vegetable broth

🧂

1 pinch

Kosher salt

⚫

1 pinch

Black pepper

🧀

240 ml

Whole milk ricotta cheese

🧀

60 g

Shredded gouda or fontina cheese

🌿

30 g

Fresh basil

Preparation Steps

  1. Step 1/7

    Melt the butter in a pot over medium heat.

    🧈salted butter
    🥄spoon

  2. Step 2/7

    Add the chopped shallot and garlic, cook until fragrant.

    🧅shallot
    🧄garlic
    🔪knife
    🪵cutting board
    🥄spoon

  3. Step 3/7

    Stir in the thyme leaves, lemon zest, and red pepper flakes.

    🌿fresh thyme leaves
    🍋lemon zest
    🌶️red pepper flakes
    🥄spoon

  4. Step 4/7

    Add the pasta, grated zucchini, and broth. Season with salt and pepper.

    🍝short cut pasta
    🥒zucchini
    🍲low sodium chicken or vegetable broth
    🧂kosher salt
    ⚫black pepper
    🧀grater
    🥄spoon

  5. Step 5/7

    Cook until the pasta is al dente and the broth is mostly absorbed.

    🥄spoon

  6. Step 6/7

    Stir in the ricotta and shredded cheese until melted and creamy.

    🧀whole milk ricotta cheese
    🧀shredded gouda or fontina cheese
    🥄spoon

  7. Step 7/7

    Remove from heat and stir in the fresh basil.

    🌿fresh basil
    🥄spoon

Composition

Ingredients

Types

Dairy, Vegetables, Herbs, Fruits, Spices, Grains, Broth

Ingredients

salted butter, shallot, garlic, fresh thyme leaves, lemon zest, red pepper flakes, short cut pasta, zucchini, low sodium chicken or vegetable broth, kosher salt, black pepper, whole milk ricotta cheese, shredded gouda or fontina cheese, fresh basil

Allergens

Dairy, Gluten

Dietetics

Dietary regimen

to inform

Calories

to inform

Macro nutrients

Protein: 15g, Carbohydrates: 60g, Sugar: 7g, Fat: 15g, Fiber: 4g

Nutritional Information

Minerals

Sodium: 800mg, Calcium: 300mg, Iron: 2.5mg

Vitamins

Vitamin C: 20mg, Vitamin A: 150µg, Vitamin D: 2µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

grater, knife, cutting board, spoon

Appliances

stove, pot

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)