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Creamy One-Pot Herby, Lemony Ricotta Pasta

This is a nutrient-packed, delicious family pleaser and the perfect one-pot meal if you're having a few friends over and don't know what to make. It's why having that pouch of Chimichurri in your fridge is always a good idea.

Chef Tip: Zesting the lemon into the butter with the garlic at the beginning of the recipe is such a great way to infuse flavor into the dish, you may find yourself doing it in other recipes as well!


  • Butter

  • 2 cloves garlic, chopped

  • 1 lemon

  • 1 pound penne, fusilli or farfalle pasta

  • 2 zucchini or summer squash, chopped

  • Salt

  • 4 cups vegetable broth

  • 1 cup whole milk ricotta cheese

  • 3-4 cups baby spinach

  • Haven's Kitchen Herby Chimichurri

  • Parmesan, breadcrumbs, and/or toasted walnuts (optional garnish)



In a large pot set over medium heat, melt the butter with the garlic and the zest of the lemon, and cook for about 3 minutes, until the butter is browning. Add in the pasta and toss to coat in the butter. Stir in the zucchini, add a big pinch of salt, and then add the broth


Bring to a boil over high heat and, stirring frequently, cook for about 8 minutes until the pasta is tender all the way through, but still firm


Stir in the ricotta, spinach, and about a ½ pouch of Herby Chimichurri. Cook for about 2 more minutes until very creamy and the spinach is wilted


Serve topped with Parmesan, breadcrumbs, or chopped walnuts

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco sauce.

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