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Lemon Pesto Zucchini Pasta with Whipped Ricotta

  • Author: Allison
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


This lemon pesto zucchini pasta with whipped ricotta and meatballs is my favourite summer pasta of all time! Creamy and salty whipped ricotta and pasta tossed with lemon, pesto, zucchini, and parmesan is what summer dinner dreams are made of. 



Whipped Ricotta:

  • 475g whole milk ricotta
  • 1/2 tsp sea salt
  • Zest of 1 lemon


  • 2 tbsp extra virgin olive oil 
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 red pepper, seeded and diced
  • 2 medium zucchini, diced
  • 1/2 tsp sea salt
  • Pepper, to taste
  • 1/2 tsp hot red pepper flakes
  • 1 lb pasta, cooked and drained, 1 cup of water reserved
  • 3/4 cup pesto
  • Juice of 1 lemon
  • Big handful shredded Parmesan cheese
  • Cooked meatballs, for serving


  1. Make the whipped ricotta: Combine ricotta, salt, and lemon zest in a food processor. Blend until very smooth and creamy. Transfer into a container and refrigerate until ready to serve.
  2. Make the pasta: Warm the oil in a skillet over medium heat. Add the onion and garlic. Cook for five minutes, stirring occasionally. Add the red pepper and cook a couple minutes more. Next, add the zucchini, salt, pepper, and red pepper flakes. Cook just until zucchini is softened; don’t overlook.
    Combine the vegetables with the cooked pasta. Add the pesto, lemon juice, Parmesan, and reserved water from cooking the pasta. Toss well to combine. Season with additional salt if desired.
  3. To serve, spread some whipped ricotta on the bottom of your bowl. Top with pasta and meatballs. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Italian

Keywords: lemon pesto zucchini pasta recipe