Lemon Ricotta Spiralized Pasta. (Gluten/Grain Free)


The sauce is quick to whip up and has layers of flavor, from the lemon zest to the capers and ricotta. Top it off with a little fresh basil and you are good to go! Its so good and SO easy! Yay for quick summer meals. 

To make my "noodles" I used a Paderno Spiralizer!

Lemon Ricotta Pasta


  • 2 TBSP Oil
  • 1 TBSP Salted Butter (dairy or non dairy)
  • 4 Cups of Spiralized Yellow Squash
  • Sauce
  • 1 TBSP Lemon Juice
  • 1 TBSP Lemon Zest
  • 1 1/2 TBSP Capers with their Juice
  • 1 Cup Ricotta Cheese
  • 1 1/2 TBSP Olive Oil
  • Pinch of Sauce
  • 1 TBSP Cream or Heavy Coconut Milk
  • 1/2-1 TBSP Finely mined fresh basil
  • Optional: Baby grape tomatoes, halved


  1. In a pan, heat oil and butter over medium heat.
  2. While pan is heating up, sprialize the yellow squash noodles
  3. Throw into the pre-heated pan and briefly cook until tender;
  4. While the "pasta" is cooking, mix together ingredients for the sauce until well combined.
  5. Once cooked to preference mix in the sauce!

Brittany Angell

1 comment | Leave your own

  1. Jamie

    Thanks for a great, easy recipe! This was my very first attempt at anything spiralized. The spiralizer had arrived in the mail 3 days earlier and I was a little intimidated. I really wanted a “win” for my first recipe so my 4 sons and husband would be open to trying more. I am trying to get them to join me in healthy eating, but there is no point in wasting time, food, energy, and money on dishes they won’t eat. Brittany, this was a win! Good job!

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