One Pot Lemon Butter Ricotta and Zucchini Pasta
Made in under 30 mins, uses just one pot, and is a great way to use up that summertime zucchini!
Ingredients
6 servings
Instructions
- 1. 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. 2. Bring to a boil over high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often.3. 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.4. Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!
Nutrition per serving
844kcal
💰 Cost Estimate
Total Ingredients
$5112.00
$5112.00
Per Serving
$852.00/serving
$852.00/serving
🏠 Savings
~$10224.00 vs buying!
~$10224.00 vs buying!
📋 Price Breakdown (85% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| salted butter | 3 tbsp | $49.00 |
| shallot | 1 small | $998.00 |
| garlic | 2 cloves | $395.00 |
| fresh thyme leaves | 2 tbsp | $356.00 |
| lemon zest | 2 tsp | $59.00 |
| red pepper flakes | - | - |
| short cut pasta | 1 lb | $39.00 |
| zucchini or yellow summer squash | 2 | $99.00 |
| low sodium chicken or vegetable broth | 4 cups | $126.00 |
| kosher salt and black pepper | - | - |
| whole milk ricotta cheese | 1 cup | $25.00 |
| shredded gouda or fontina cheese | 0.5 cup | $156.00 |
| fresh basil | 1 cup | $2810.00 |
*Estimated market prices, may vary by region
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