Lemon Ricotta Pasta with Zucchini and Basil

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

8 oz. pasta (any shape, I used Creste di gallo)

1 tablespoon extra-virgin olive oil

2 medium zucchini (halved and sliced into ¼-inch thick pieces. See notes for other vegetables.)

salt and pepper

¾ cup ricotta cheese (preferably whole milk)

juice and zest of one lemon (about 1 teaspoon zest and 2 tablespoons juice)

2 tablespoons chopped fresh basil

parmesan or pecorino Romano cheese, crushed red pepper, and extra olive oil (for serving, optional)

Directions

Bring a pot of heavily salted water to a boil and cook the 8 oz. pasta according to the directions on the package until al dente.

Meanwhile in a skillet over medium-high heat, sauté the sliced 2 medium zucchini in 1 tablespoon extra-virgin olive oil, seasoned with salt and pepper to taste. After giving it an initial stir to coat in the oil, salt, and pepper, let the zucchini sit for a few minutes in a single layer without stirring or flipping so it develops a nice brown color on one side - this will help bring out more flavor.

When the pasta is done, reserve at least 1 cup of the pasta water in a glass measuring cup. Drain the pasta and return to the pot. Stir in the ¾ cup ricotta cheese as well as about half a cup of the pasta water until a creamy sauce forms. Add more pasta water as needed. If it seems too liquidy, just let it sit for a little while.

Add the juice and zest of one lemon, 2 tablespoons chopped fresh basil, and the cooked zucchini to the pasta and stir together. Taste and adjust seasoning if necessary. Serve with parmesan or pecorino Romano cheese, crushed red pepper, and extra olive oil drizzled on top if you want to.

Nutrition

• Calories: 347 kcal
• Total Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Cholesterol: 24 mg
• Sodium: 51 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 14 g