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Zucchini Pasta with Ricotta

Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.

  • Prep:
  • Total Time:
  • Servings: 4
Zucchini Pasta with Ricotta

Source: Everyday Food, April 2010


  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 pounds zucchini, thinly sliced lengthwise
  • Coarse salt and ground pepper
  • 1 pound linguine
  • Finely grated zest of 1 lemon
  • 1/2 cup ricotta


  1. Preheat oven to 450. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.

  2. Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Reviews (3)

  • Coach Ace 15 Sep, 2013

    It's really good different but good. I can taste the lemon zest

  • Coleman Boys Mama 8 Apr, 2013

    I made a few modifications to this. I followed the recommendation to add caramelized onions. I'm glad I did. It would have been lacking without. I also tossed the hot pasta with the ricotta and a little pasta water. It made a nice, creamy sauce. Then I added the roasted zucchini and onions and topped it all with Parmesan. I'll make it again.

  • thingsarejejune 2 Jul, 2012

    i would give this recipe 3.5 stars if i could. i made a few adjustments:
    - sauteed the zucchini instead of roasting it as it's 90+ degrees in NYC and we don't have central a/c
    - added diced caramelized sweet onions
    without the onions i think the flavor would have been a little lacking.
    next time i will add more lemon zest (it kind of got lost in all of the pasta). while we're on the topic...a pound of pasta for 4 servings? it was quite a lot of food. i'd make this recipe again, though.

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