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)
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Boil pasta according to package directions. Reserve a little cooking liquid for the veggies. Drain and hold in colander.
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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.
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When the zucchini is tender and transparent, add the pasta. Add a little more cooking liquid and stir well. Stir in the chopped basil.
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When the pasta is combined, top with small scoops of ricotta, one per person. Top with basil and julienned lemon zest.
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Place the lid on the pot and heat through until the ricotta melts a little. Serve hot.