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Fettuccine With Shredded Zucchini, Fresh Ricotta, and Lemon Zest

Delicious Fettuccine With Shredded Zucchini and Ricotta Bliss

A vibrant Fettuccine With Shredded Zucchini, Fresh Ricotta, and Lemon Zest for your summer comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Fettuccine Feel free to use gluten-free pasta for a healthier twist.
For the Veggies
  • 1 medium Zucchini Yellow squash is a great substitute.
For the Flavor
  • 2 tablespoons Olive Oil Avocado oil works nicely too.
  • 2 cloves Garlic Fresh garlic is best.
  • 1 tablespoon Lemon Zest Use unwaxed lemons to avoid chemicals.
For the Creaminess
  • 1 cup Ricotta Substitute with cottage cheese or vegan cheese for a dairy-free alternative.
For the Freshness
  • 1/4 cup Fresh Parsley Feel free to swap with basil or dill.
  • 1/4 cup Fresh Mint Feel free to swap with basil or dill.
For Seasoning
  • to taste Salt Essential for enhancing overall taste.
  • to taste Pepper Essential for enhancing overall taste.

Equipment

  • large pot
  • large skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Boil the Pasta: Bring a large pot of salted water to a vigorous boil, add fettuccine, and cook until al dente, about 12 minutes.
  2. Prepare the Skillet: Heat olive oil in a large skillet over medium heat, add minced garlic and sauté until golden and fragrant.
  3. Add the Lemon Zest: Stir in lemon zest with sautéed garlic, cooking for another 30 seconds.
  4. Cook the Zucchini: Add shredded zucchini to the skillet and cook for 2–3 minutes until tender but crisp.
  5. Drain the Pasta: Reserve 1/2 cup of pasta cooking water, drain fettuccine, and add to the skillet.
  6. Combine the Ingredients: Toss fettuccine with zucchini mixture, add parsley and mint, and keep heat on low.
  7. Add Creaminess with Ricotta: Incorporate ricotta into pasta, adding reserved pasta water gradually for desired creaminess.
  8. Serve and Garnish: Plate the fettuccine warm, garnished with extra lemon zest if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze for up to 1 month, portioning for easy thawing. To reheat, thaw and warm gently with a splash of water.

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