An unexpectedly light and flavorful pasta dish that can be prepared in about thirty minutes.
– 2 tablespoons olive oil– 1 shallot, finely chopped– 2 garlic cloves, minced– 1 pound (500 g) zucchini, ends trimmed and sliced thinly– 9 oz (250 g) pasta of choice , such as rigatoni, penne, fusilli, etc.– 1 cup (250 g) ricotta cheese– 1/2 cup (30 g) grated Parmesan cheese– 1/2 tablespoon lemon zest, optional, add to taste– 1 teaspoon lemon juice, more to taste– sea salt, to taste– black pepper, to tasteFor serving– grated Parmesan cheese– fresh basil leave
INGREDIENTS
Let shallots soften in olive oil in a large skillet over medium heat for a few minutes, stirring occasionally. Stir add garlic and sauté for a minute until fragrant.
INSTRUCTIONS
STEP 1
Sprinkle 1/2 teaspoon salt on zucchini. Stir often for 15 minutes to soften zucchini. If it sticks to the pan, reduce heat and add a few tablespoons of water. Remove cooked food.
STEP 2
Meanwhile, boil a big pot of salted water. Cook pasta for 10-15 minutes (per package instructions). Drain pasta and save 2 cups of water. Set aside.
STEP 3
Mix ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt, and a few grinds of pepper in a large bowl.
STEP 4
Add 2/3 cup pasta water and mix. Continue adding pasta water until smooth. Taste and season.
STEP 5
Stir spaghetti into sauce. Add ricotta-covered pasta to zucchini. Stir until evenly mixed. Sprinkle fresh basil and Parmesan on top. Keep leftovers in the fridge for a day.
STEP 6
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