A fast and delicious spring time pasta dish that makes a great starter or a nice meal for two. This is also a great way to use up excess zucchini. The zucchini portion is also a great omlette filling.
REC: Zucchini Lemon Ricotta Pasta
1 T olive oil
1/2 an onion
2 cloves garlic
1 c ricotta
1/2 c reserved pasta water
salt and pepper (I used Lavender Rosemary salt from Secret Stash Salt
1/2 a lemon, juiced
1 tsp lemon zest (which is about the zest from the half lemon)
10 oz dried pasta (I used tricolore egg pasta)
1 T salt
Bring a pot of water to boil for the pasta, add 1 T of salt and cook per package directions. Drain, reserving 1 cup of pasta water.
Finely slice the zucchini using a mandolin or into 1/8″ slices. Mince or grate the garlic cloves. Sautee the onion in a skillet over medium heat in the olive oil until limp and very tender. Add the zucchini and garlic, toss a few times and cover for 5 minutes, or you can stir frequently, until the zucchini is very tender. Season with salt and pepper and the lemon zest.
Add the ricotta cheese and stir until the cheese is fully incorporated into the vegetables. Add 1/2 cup or more of the pasta water to make a thick creamy sauce. Toss with the pasta and serve with Parmesan cheese.
Serves 4 as a first course or 2 as an entree.
For an omlette filling, omit the pasta water. You can make this ahead and reheat briefly, then fill the omlettes, will make two large omlettes.