One Pot Lemon Butter Zucchini Pasta

Another recipe from one of my favorites, Half Baked Harvest.  If your garden is like mine, you still have an abundance of zucchini! So, here's the first of a couple of zucchini recipes. This one is so simple, creamy, not heavy and with a generous sprinkling of Margot's Morsels Crazy Crumbs, Sea Salt...can't even speak!  

  • 3 tablespoons butter
  • 1 small shallot, chopped or sliced very thinly
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons lemon zest
  • red pepper flakes, to taste
  • 1 pound short cut pasta (like the rotini used here)
  • 2 zucchini or yellow summer squash, grated (about 2 to 2 1/2 cups grated)
  • 4 cups low sodium chicken or vegetable broth
  • kosher salt and black pepper, to taste
  • 1 cup whole milk ricotta cheese
  • 1/2 cup shredded gouda or fontina cheese
  • 1 cup fresh basil, roughly chopped
  • Top with Margot's Morsels Crazy Crumbs in Sea Salt

In a large heavy pot over medium heat, melt the butter, add shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is beginning to brown 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.

Bring this to a boil over high heat and then let simmer 5-7 minutes until the pasta is al dente, stirring often.

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. 

Divide the pasta among bowls and top with fresh thyme, basil, chili flakes and a generous helping of Margot's Morsels Crazy Crumbs - Sea Salt. I added a another tablespoon of lemon zest to my crumbs before sprinkling them on the finished dish. Enjoy immediately!


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