Description
A quick and easy, summery lemon ricotta and zucchini pasta with plenty of fresh basil!
Ingredients
- 8 ounces pasta (gluten-free for gluten-free)
- 1 tablespoon olive oil
- 2 medium zucchini, sliced, shaved or shredded
- 2 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 1 cup (8 ounces) ricotta
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 2 teaspoons fresh lemon zest
- Salt and pepper to taste
- 2 tablespoons basil, torn
Instructions
1. Start cooking the pasta as directed on the package.
2. Meanwhile, heat the oil in a pan over medium heat, add the zucchini and cook until just tender, about 3-5 minutes.
3. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute before turning off the heat.
4. Mix the ricotta, parmesan, lemon zest, salt, and pepper together.
5. Drain the pasta, reserving 1-2 cups of cooking water.
6. Mix enough of the cooking water into the ricotta mixture to form a sauce before adding the cooked pasta and zucchini and tossing to coat evenly.
7. Mix in the basil and enjoy!
Notes
Option: Use mint in addition to the basil!
Gluten-free pasta may be used for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 394
- Sugar: 4g
- Sodium: 187mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg