Description
A fresh, vibrant pasta dish featuring creamy ricotta, zesty lemon, and tender zucchini. Light, nourishing, and full of flavor, this dish is perfect for quick weeknights and summer meals.
Ingredients
8 oz pasta (such as spaghetti or penne)
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
2 medium zucchinis, thinly sliced or shredded
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Fresh basil leaves, chopped for garnish
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain.
In a large bowl, mix ricotta, Parmesan, lemon zest, lemon juice, garlic, and a drizzle of olive oil. Season with salt and pepper.
In a skillet, heat olive oil over medium heat. Add zucchini and sauté until tender, about 3-4 minutes.
Combine cooked pasta, ricotta mixture, and sautéed zucchini in a bowl. Toss well to coat.
Divide into serving bowls. Sprinkle with fresh basil before serving.
Notes
Use fresh zucchini for the best flavor and texture. Substitute pasta with gluten-free if needed.