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Summer zucchini pasta

My favorite part of the summer zucchini "pasta" is the creamy ricotta and parmesan sauce. It's rich and creamy but also surprisingly light. The zoodles literally soak the sauce right up and it's incredibly delicious.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people


  • 2 cups of fresh zoodles (zucchini and squash combined) don't use frozen zoodles, too much water is retained
  • 1/2 cup of parmesan cheese
  • 1/2 cup of ricotta cheese
  • 1/2 a small white onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fresh basil, chopped
  • Pinch of red pepper flakes
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Squeze of fresh lemon juice
  • salt and pepper to taste


  • In a medium skillet, on medium high heat add olive oil and butter
  • Once butter is melted sauté onions until translucent and fragrant, about 2 minutes
  • Add garlic to the onions and allow it to sauté for a minute
  • To the pan add fresh basil and zoodles and give it a good toss
  • Add red pepper flakes, salt and pepper and lemon juice
  • When zoodles begin to soften after a couple minutes add parmesan cheese and ricotta
  • Stir with tongs until well combined, about 2 minutes
  • Turn off heat, top with more fresh basil and red pepper flakes and serve hot


Zucchini and yellow squash release a ton of water so move quickly and ensure the cheese does not get watered down. Maintain medium heat throughout the cooking process. Also, don’t let this dish sit too long.