One-Pot Recipe: Zucchini, Lemon, and Ricotta Pasta

Zucchini, Lemon, and Ricotta Penne Pasta

A delicious summer recipe that uses a lot of fresh zucchini from the garden or farmer's market. A small amount of artisan ricotta melts over the top to finish it. No one will mind that it is meatless.

• 8 ounces penne pasta (boiled according to package directions (reserve some liquid for veggies), drained and reserved)
• 1 tsp olive oil (extra virgin)
• 1/2 cup onion (diced fine)
• 5 cloves garlic (peeled and minced)
• 4 cups zucchini (sliced thin)
• 2 each lemons (zest and juice)
• 1/4 cup water (pasta cooking water)
• 1/4 cup ricotta cheese (part skim)
• 1 cup fresh basil (chop half and reserve half for garnish)

1. Boil pasta according to package directions. Reserve a little cooking liquid for the veggies. Drain and hold in colander.

2. In a large skillet, saute the onion and garlic for a minute. Add the zucchini, lemon juice, and a little pasta cooking water. Cook covered on high. Stir frequently.

3. When the zucchini is tender and transparent, add the pasta. Add a little more cooking liquid and stir well. Stir in the chopped basil.

4. When the pasta is combined, top with small scoops of ricotta, one per person. Top with basil and julienned lemon zest.

5. Place the lid on the pot and heat through until the ricotta melts a little. Serve hot.

Main Course

Italian, Mediterranean, Plant Based

vegetables, pasta