If you’re looking for a light, fresh, and absolutely delicious weeknight dinner, you’ve got to try my Easy Zucchini Pasta with Ricotta & Basil Recipe. I love this recipe because it’s quick, uses simple ingredients, and tastes like summer on a plate. If you’re tired of heavy, complicated pasta dishes or want to sneak in some veggies with minimal effort, this is your go-to. Trust me, once you make this, you’ll want to keep the ingredients handy for your next pasta fix!

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Why You’ll Love This Recipe

Speedy and Simple: It comes together in under 30 minutes with minimal fuss.
Bright & Fresh Flavors: Lemon, basil, and zucchini bring a refreshing twist to your pasta.
Creamy Comfort: Ricotta and parmesan create that silky richness without heaviness.
Vegetable-Friendly: It’s an easy way to get veggies onto the plate — even for picky eaters!

The dish is presented in a white bowl with vertical ridges and contains three large tubular pasta pieces that are pale yellow and smooth in texture. Inside and around the pasta, there is a creamy light green sauce mixed with small pieces of zucchini, giving a slightly chunky texture. On top of the pasta, there are dollops of white soft cheese, sprinkled with coarse black pepper. Bright green fresh basil leaves are placed on the pasta, adding a fresh contrast in color. A copper spoon rests on the right side inside the bowl. The bowl sits on a rustic wooden surface, with part of a white cloth visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to create that perfect balance between creamy, tangy, and fresh, making it a delicious dish you won’t get tired of. Plus, none of them require a special trip to a fancy store — you likely already have most on hand!

Zucchini: I like medium-sized ones for shredding; they’re firm and perfect for sautéeing without turning mushy.
Rigatoni: The ridges hold onto the sauce beautifully, but feel free to use your favorite pasta shape.
Olive Oil: A good quality extra virgin olive oil adds lovely flavor when sautéeing.
Kosher Salt: For seasoning throughout — helps the flavors pop.
Butter: Adds a rich, silky texture to the sauce.
Heavy Cream: Just a touch to give the sauce that luscious creaminess.
Grated Parmesan Cheese: Freshly grated is best for melting into the sauce smoothly.
Lemon Juice: Brightens the sauce and balances the richness perfectly.
Whole Milk Ricotta Cheese: Creamy dollops on top make every bite special.
Basil Leaves: Fresh torn basil provides fragrant herbal notes that complete the dish.
Garnishes: Fresh cracked black pepper, flaky sea salt, and extra parmesan for finishing touches.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I really enjoy about this Easy Zucchini Pasta with Ricotta & Basil Recipe is how easily it adapts to what you have or your dietary preferences. Feel free to get creative and make it your own!

Protein Boost: When I want something heartier, I toss in some grilled chicken or crispy pancetta — adds wonderful flavor and protein.
Vegetarian-Friendly: It’s perfectly vegetarian as is, but swapping parmesan for a vegan alternative makes it dairy-free too.
Different Herbs: Sometimes I swap basil for fresh mint or parsley for a different herbal twist — both work beautifully.
Low-Carb Version: Skip the rigatoni and turn it into a zucchini-only dish for a light, veggie-packed meal.

How to Make Easy Zucchini Pasta with Ricotta & Basil Recipe

Step 1: Prep Your Zucchini Just Right

Start by trimming the ends off your zucchini. I like to cut them in half lengthwise and then shave them very thin — a mandolin makes this a breeze if you have one, but a sharp knife also works fine if you take your time. The goal is thin slices that cook quickly and absorb the sauce nicely. Too thick, and they might stay a bit raw or watery.

Step 2: Cook the Rigatoni Just Under Al Dente

Bring a large pot of salted water to a boil. Drop in the rigatoni and cook it for about a minute less than the package instructions — this way, it finishes cooking in the sauce and won’t get mushy. Pro tip: Save about ½ cup of that starchy pasta water before draining — it’s magic when making the sauce silky!

Step 3: Sauté the Zucchini Until Tender and Caramelized

Heat a wide pan over medium heat and add the olive oil. As soon as it’s hot, toss in the zucchini slices and season lightly with kosher salt. Keep the zucchini moving so it cooks evenly and caramelizes slightly without turning soggy. This brings out a lovely sweetness that makes the dish stand out. This step usually takes 3-4 minutes.

Step 4: Make Your Creamy, Lemony Sauce

Stir in the butter and let it melt completely around the zucchini. Pour in the heavy cream, then add your reserved pasta water. Bring everything to a gentle simmer — you’ll see the sauce start to thicken. This is where all the flavors start to marry and the sauce gains that rich, velvety texture.

Step 5: Combine Pasta, Cheese & Lemon for the Finish

Drain the rigatoni and toss it straight into the pan with the sauce. Stir continuously as you sprinkle in the parmesan so it melts and creates that glossy, clingy coating on every piece. Finish by stirring in the fresh lemon juice — this little acidic punch takes the whole dish up a notch and cuts through the creaminess beautifully.

Step 6: Plate and Garnish

Transfer the pasta to a serving bowl and dollop the ricotta on top. Tear fresh basil leaves right over the pasta, then finish with cracked black pepper, a pinch of flaky sea salt, and more parmesan if you like. This adds the final layers of flavor and texture that make this dish feel special every time.

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Pro Tips for Making Easy Zucchini Pasta with Ricotta & Basil Recipe

Don’t Overcook Zucchini: Keep a close eye during sautéing—quick caramelization is what gives that perfect bite.
Save Pasta Water: That starchy water is like liquid gold—helps your sauce cling beautifully to the pasta.
Use Fresh Parmesan: Pre-grated doesn’t melt the same, so freshly grated cheese makes all the difference.
Add Lemon Juice Last: Adding lemon too early can curdle the cream—stir it in just before serving for bright flavor.

How to Serve Easy Zucchini Pasta with Ricotta & Basil Recipe

A white bowl filled with large tube-shaped yellow pasta pieces layered evenly. On top and between the pasta are thin slices of green zucchini mixed with small bright green basil leaves scattered around. Dollops of soft white cheese are placed on the pasta in different spots. The dish is sprinkled with coarse black pepper and a light drizzle of olive oil shows a slight shine on the ingredients. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for freshly cracked black pepper and flaky sea salt—it adds a lovely crunch and a pop of seasoning. More parmesan never hurts, and those torn basil leaves on top make it feel fresh and vibrant. Sometimes, I’ll add a light drizzle of extra virgin olive oil just before serving to enhance the richness.

Side Dishes

This pasta is great on its own, but my family loves pairing it with a crisp green salad dressed simply with lemon and olive oil. Roasted cherry tomatoes or a side of garlic bread also complement it well. On warmer days, some grilled shrimp served alongside takes the meal to a whole new level.

Creative Ways to Present

For special occasions, I like to serve this in shallow bowls and add a few edible flowers or microgreens on top to elevate the presentation. Sometimes, layering the zucchini pasta in a glass bowl with bright lemon wedges on the side creates a colorful, inviting look. It’s perfect for dinner parties where you want to impress without stress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually try to eat them within 2 days for best flavor and texture. The zucchini softens a bit in the fridge, so I recommend reheating gently to revive the creaminess without drying it out.

Freezing

This recipe doesn’t freeze well in my experience because the zucchini changes texture and the sauce can separate. I’d suggest making it fresh whenever you can, but if you must freeze, do so without the ricotta and add fresh when reheating.

Reheating

For leftover zucchini pasta, I reheat gently on the stove over low-medium heat with a splash of milk or cream to loosen the sauce. Stir often to avoid sticking, then top with fresh basil and ricotta to brighten things back up before serving.

FAQs

Can I use other types of pasta for this zucchini dish?

Absolutely! While rigatoni works great because its ridges hold the sauce well, you can substitute penne, fusilli, or even spaghetti if you prefer. Just adjust the cooking time accordingly, and keep in mind that thinner pasta might cook faster and absorb the sauce differently.
Is this recipe suitable for a vegetarian diet?

Yes, this Easy Zucchini Pasta with Ricotta & Basil Recipe is vegetarian-friendly as written. It uses cheese and cream but doesn’t include meat. If you want to make it vegan, you can substitute the parmesan and ricotta with plant-based alternatives and use a dairy-free cream substitute.
How do I prevent the zucchini from becoming watery?

The key is slicing the zucchini thin and sautéing it quickly over medium heat without overcrowding the pan. This helps it caramelize rather than steam and release too much liquid. Also, seasoning with salt helps draw out excess moisture, so toss it well and cook until just tender.
Can I prep the ingredients ahead of time?

You can slice the zucchini and measure out your ingredients ahead to save time, but I recommend cooking the pasta and sauce fresh for the best texture. The zucchini and ricotta especially taste better when freshly prepared.

Final Thoughts

This Easy Zucchini Pasta with Ricotta & Basil Recipe holds a special place in my kitchen because it’s one of those dishes that feels both light and indulgent at the same time. It brings together simple, fresh ingredients in a way that’s satisfying yet easy enough for any weeknight. I hope you enjoy making it as much as I do — and that it becomes one of your quick go-to dinners that feels like a little celebration after a busy day. Grab a fork, and happy cooking, my friend!