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Fettuccine with Shredded Courgette, Fresh Ricotta, and Lemon Zest

This vibrant lemon and courgette fettuccine is a wonderful example of how simple, fresh ingredients can create a sophisticated vegetarian meal. The combination of citrus zest and cooling mint provides a bright contrast to the mild, earthy courgette, while the fresh ricotta melts into a delicate sauce that coats every strand of pasta. It is an ideal dish for those warm evenings when you want something satisfying but light, celebrating the delicate flavours of summer produce found in British gardens.

Quick to prepare and naturally nutritious, this pasta recipe is a brilliant option for a busy weeknight dinner or a relaxed weekend lunch. By using the starchy pasta water to emulsify the ricotta, you achieve a creamy, luxurious texture without the need for heavy double cream. Serve this seasonal dish with a simple green salad and a crisp glass of white wine for a truly refreshing dining experience.

Ingredients for Fettuccine with Shredded Courgette, Fresh Ricotta, and Lemon Zest

  • Salt

  • 450g fettuccine

  • 4 tablespoons extra-virgin olive oil

  • 3 or 4 garlic cloves, finely chopped or grated

  • Zest of 1 to 2 lemons

  • 2 medium- large or 4 small courgette, cleaned but not peeled, and shredded

  • Freshly ground pepper

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/4 cup chopped fresh mint

  • 1 cup fresh whole-milk ricotta cheese, at room temperature

How to make Fettuccine with Shredded Courgette, Fresh Ricotta, and Lemon Zest

Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the courgette, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.

Remove and reserve about 120ml the cooking water, then drain the pasta and quickly toss with the courgette, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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