Farfalle with Zucchini and Ricotta

by Erin


After admiring many recipes on myassigned blog for the Secret Recipe Club this month, Bewitching Kitchen, I chose this recipe because it uses Meyer lemons since I had yet to try them for myself. However, that task remains to be completed. I am not convinced they exist since they are impossible to find where I live. I’ve been told that they are typically only available in the January/February months, but that did not stop me in my unsuccessful hunt of every grocery store in Memphis. Therefore, this dish was made with just regular lemons. One day, Meyer lemon, you will be mine.

But as luck would have it, this dish was quite wonderful with just a common lemon. I am not sure what it would’ve tasted like otherwise, but the lemon flavor along with the zucchini and ricotta were perfect together. And as Sally suggested, I was not shy with my addition of freshly ground pepper. In case you didn’t know lemon and pepper get along great.

Be sure to check out some other bewitching recipes from Sally such as Nutella Drop Cookies, and Spanakopita Meatballs.


Serves 2


4 oz. whole wheat farfalle pasta (or other favorite shape)

1 Tbsp olive oil

1 shallot, finely diced

1 large zucchini, ends removed, shredded

Zest of half a lemon

Juice of a lemon

3/4 cup part skim ricotta cheese

Salt and pepper


  1. Cook the pasta according to the package instructions.
  2. Meanwhile, heat the olive oil in a large saute pan, add the shallot, season with salt, and cook until translucent.  Increase the heat to high, and add the zucchini in a single layer. Do not touch it, allow it to cook undisturbed for a couple of minutes.  Add the lemon zest, and stir the zucchini around.  Add the black pepper,  the ricotta cheese, stirring gently to form a sauce. Add the lemon juice, keep warm until the pasta is cooked al dente.
  3. Add the cooked pasta to the skillet, reserving some of the cooking water. If necessary, add some of it to the farfalle/zucchini mixture to reach a desired consistency.   Heat everything together in low heat for a minute.  Serve, with the optional grating of good parmigiano-reggiano on top.

Source: Adapted slightly from Bewitching Kitchen.

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kita June 5, 2012 - 9:20 pm

Totally cracked myself up because I read falafel with zucchini and ricotta, then looked at the picture and got confused. Farfalle makes s much more sense!

kirstin May 31, 2012 - 4:35 pm

YUMMY! this looks so good and creamy

Cecilia May 31, 2012 - 10:59 am

I live out in Collierville and actually found Meyer lemons at the Kroger on Byhalia a couple months ago. Did you try Fresh Market? Anyway, love your blog! We have a mutual friend in common, Angie Inman.

spiffycookie May 31, 2012 - 11:11 am

Ooo ok that Kroger is a bit more away from me. And I did try Fresh Market – no luck. :-(

Yay mutual friends! Nice to meet you :-)

Asiya May 30, 2012 - 11:29 am

I have always had a really hard time finding Meyer lemons here in Toronto…but this year I’ve seen them at the grocery store.

This pasta looks wonderful…great SRC pick!

amy @ fearless homemaker May 29, 2012 - 9:43 pm

i looove citrus, so this looks absolutely wonderful to me. will definitely be trying this soon!

Emily @ Life on Food May 29, 2012 - 6:41 pm

I really like ricotta. My husband does not. I wonder if he would even notice if I served some up like this.

Carrie @ Bakeaholic Mama May 29, 2012 - 12:10 pm

This looks like an awesome idea for an easy weeknight meal! I bet my kids would love it as well!

kristy @ gastronomical sovereignty May 29, 2012 - 10:26 am

ricotta? lemon? pasta? zucchini? you couldn’t go wrong here lovely. i may just make this for lunch, today, actually :)

happy SRC reveal!

Maureen @ Orgasmic Chef May 28, 2012 - 11:17 pm

I love meyer lemons! Just a hint of sweetness.

I make a dish really similar to this but it calls for just a small hunk of cream cheese as well. Love it!

Baker Street May 28, 2012 - 10:53 pm

So creamy and dreamy! This would make for a fantastic meal!

Baking Serendipity May 28, 2012 - 10:38 pm

I love meyer lemons! This pasta looks seriously amazing…it’s the perfect combination of simple flavors to make something decadent!

Jennifer @ Peanut Butter and Peppers May 28, 2012 - 6:36 pm

Oh yummy! What a great recipe! I’m to lazy to make dinner, could you pass me a dish of your farfelle?

Dorothy at Shockinglydelicious May 28, 2012 - 1:27 pm

I am so, so lucky to have a Meyer lemon tree! Don’t hate me for it. :) This would be good during upcoming zucchini glut season, too! (visiting from Group D)

Liz (Little Bitty Bakes) May 28, 2012 - 1:23 pm

This recipe looks great, so creamy! I can never find Meyer lemons either, but that doesn’t surprise me here in upstate NY.

SallyBR May 28, 2012 - 11:33 am

Lovely post! Great to have you cooking from the Bewitching!

I am sure it tasted great with regular lemons too, I make this recipe quite often, but only a couple of times with the elusive Meyer lemons.. in fact, some people find them a little “too floral”, so who knows? Maybe it was best that you didn’t find them… ;-)

have a great SRC reveal day! I am browsing through the posts, having a blast on this holiday Monday!


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