A pasta dish that is surprisingly light and flavorful, and it can be prepared in thirty minutes.
INGREDIENTS
– 2 tablespoons olive oil– 1 shallotfinely chopped– 2 garlic clovesminced– 1 pound zucchiniends trimmed and sliced thinly– 9 oz pasta of choice such as rigatoni, penne, fusilli, etc.– 1 cup ricotta cheese– 1/2 cup grated Parmesan cheese– 1/2 tablespoon lemon zestoptional, add to taste– 1 teaspoon lemon juicemore to taste– sea saltto taste– black pepperto tasteFor serving– grated Parmesan cheese– fresh basil leave
Step 1
Let shallots soften in olive oil in a large skillet over medium heat for a few minutes, stirring occasionally. Stir add garlic and sauté for a minute until fragrant.
INSTRUCTION
Step 2
Sprinkle 1/2 teaspoon salt on zucchini. Stir often for 15 minutes to soften zucchini. If it sticks to the pan, reduce heat and add a few tablespoons of water. Remove cooked food.
Step 3
Meanwhile, boil a big pot of salted water. Cook pasta for 10-15 minutes (per package instructions). Drain pasta and save 2 cups of water. Set aside.
Step 4
Mix ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt, and a few grinds of pepper in a large bowl. Add 2/3 cup pasta water and mix. Continue adding pasta water until smooth. Taste and season.
Step 5
Stir spaghetti into sauce. Add ricotta-covered pasta to zucchini. Stir until evenly mixed. Sprinkle fresh basil and Parmesan on top. Keep leftovers in the fridge for a day.