One Pot Lemon Butter Ricotta and Zucchini Pasta

🥘 Ingredients

• basil (fresh, roughly chopped)
  1 cup
• broth (low sodium chicken or vegetable)
  4 cups
• butter (salted)
  3 tablespoons
• flakes (red pepper)
• fresh thyme leaves
  2 tablespoons
• garlic (chopped)
  2 cloves
• lemon zest
  2 teaspoons
• pasta (short cut)
  1 pound
• pepper (kosher salt and black)
• shallot (small, chopped)
  1
• shredded gouda or fontina cheese
  1/2 cup
• whole milk ricotta cheese
  1 cup
• zucchini or yellow summer squash (about 2 to 2 1/2 cups grated, grated)
  2

🍳 Cookware

• pot

1. 1

   Gather zucchini or yellow summer squash , shredded gouda or fontina cheese , whole milk ricotta cheese , fresh thyme leaves .

   zucchini or yellow summer squash: 2 (about 2 to 2 1/2 cups grated, grated), shredded gouda or fontina cheese: 1/2 cup, whole milk ricotta cheese: 1 cup, fresh thyme leaves: 2 tablespoons
2. 2

   In a large pot set over medium heat, melt together the butter , shallot , garlic , thyme, lemon zest and a big pinch of red pepper flakes . Cook until the butter is browning and the garlic is fragrant, about ⏱️ 3 minutes . Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth . Season with salt and pepper.

   butter: 3 tablespoons (salted), shallot: 1 (small, chopped), garlic: 2 cloves (chopped), lemon zest: 2 teaspoons, pepper (kosher salt and black), flakes (red pepper), pasta: 1 pound (short cut), broth: 4 cups (low sodium chicken or vegetable)
3. 3

   Bring to a boil over high heat. Simmer ⏱️ 5-8 minutes until the pasta is al dente, stirring often.
4. 4

   Stir in the ricotta, fontina, and basil . Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid.

   basil: 1 cup (fresh, roughly chopped)
5. 5

   Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!
6. 📝

   Nutrition: Calories Per Serving: 489 kcal