Lemon Ricotta Zucchini Pasta
Basil, Mint, and Lemon Ricotta Zucchini Pasta is a crisp and fresh combination for a simple vegan main course that can be served hot or chilled!
Ingredients
- 1 cup (8 ounces) of ricotta
- 2 garlic cloves, chopped
- 1 tablespoon of olive oil
- salt and pepper to taste
- 1 pinch of red pepper flakes (optional)
- 2 teaspoons of fresh lemon zest
- 8 ounces of pasta (gluten-free for gluten free432)
- 2 medium zucchini, sliced, shaved or grated
- 1/4 cup grated Parmigiano Reggiano (Parmesan)
- 2 tablespoons of basil, torn
Directions
First, start cooking the pasta as directed on the package.
Then, meanwhile, heat the oil in a pan over medium heat, heat, add the zucchini and cook until tender, about 3-5 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute, before turning off the heat.
Combine the ricotta, Parmesan, lemon zest, salt, and pepper.
Drain the pasta, reserving 1 to 2 cups of the cooking water.
Combine enough cooking water with the ricotta mixture to form a sauce before adding the cooked pasta and zucchini and tossing to evenly coat.
Stir in the basil. Happy Cooking Time.
