Zucchini Ricotta Fettuccine

Indulge in the creamy elegance of Zucchini Ricotta Fettuccine, a light yet satisfying dish that combines tender fettuccine pasta with delicate ribbons of sautéed zucchini. Tossed in a velvety ricotta-Parmesan sauce infused with fresh basil, zesty lemon, and fragrant garlic, this recipe is a perfect harmony of bright, fresh flavors and comforting textures. Ready in just 30 minutes, it’s an ideal weeknight dinner that feels effortlessly sophisticated. Served warm and garnished with extra Parmesan and basil, this vegetarian pasta dish is sure to impress at any table. Whether you’re looking for a quick family meal or an easy way to elevate your pasta night, Zucchini Ricotta Fettuccine is a must-try! Keywords: zucchini pasta, ricotta fettuccine, vegetarian dinner, easy pasta recipes, quick weeknight meals.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz fettuccine pasta
• 2 medium zucchini
• 2 tbsp extra virgin olive oil
• 2 garlic cloves
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 0.25 cup fresh basil leaves
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup reserved pasta water

Directions

Step 1

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.

Step 2

While the pasta is cooking, wash the zucchini and slice it into thin ribbons using a vegetable peeler or mandoline. Set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and add them to the skillet, cooking for 1-2 minutes until fragrant.

Step 4

Add the zucchini ribbons to the skillet and sauté for 3-4 minutes until just tender but still slightly crisp. Remove from heat and set aside.

Step 5

In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh basil leaves, lemon zest, lemon juice, salt, and black pepper. Mix until smooth and well combined.

Step 6

Return the skillet with the zucchini to low heat. Add the cooked fettuccine to the skillet and toss gently to combine.

Step 7

Stir in the ricotta mixture, adding a few tablespoons of the reserved pasta water at a time until a creamy sauce forms and evenly coats the pasta.

Step 8

Taste and adjust seasonings as needed. Remove from heat and transfer to serving bowls.

Step 9

Garnish with extra grated Parmesan and freshly chopped basil, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	1238.8 grams (1238.8g)

Amount per serving	% Daily Value*
Calories	2292

Total Fat 85.00g	109%
Saturated Fat 36.80g	184%
Polyunsaturated Fat 3.30g
Cholesterol 231mg	77%
Sodium 6520mg	283%
Total Carbohydrate 298.30g	108%
Dietary Fiber 16.30g	58%
Total Sugars 40.40g
Protein 107.20g	214%

Vitamin D 0IU	0%
Calcium 1974mg	152%
Iron 2mg	13%
Potassium 1173mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 18.0%

Carbs: 50.0%