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
directions
- Start cooking the pasta as directed on the package.
- Meanwhile, heat the oil in a pan over medium, heat, add the zucchini and cook until just tender, about 3-5 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute, before turning off the heat.
- Mix the ricotta, parmesan, lemon zest, salt and pepper.
- Drain the pasta reserving 1-2 cups of cooking water.
- 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.
- Mix in the basil and enjoy!
Option: Use mint in addition to the basil!
Nutrition Facts: Calories 394, Fat 14g (Saturated 6g, Trans 0), Cholesterol 35mg, Sodium 187mg, Carbs 48g (Fiber 2g, Sugars 4g), Protein 18g
