FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.
Provided by Liz Neumark
Categories Cheese Dairy Garlic Herb Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Ricotta Lemon Mint Squash Zucchini Summer Healthy Noodle Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
- Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chloe Keen
[email protected]I loved this dish! The combination of flavors and textures was perfect. The zucchini was cooked perfectly and the ricotta and lemon zest added a nice touch of richness and brightness. I will definitely be making this again.
Zafar Ahmad
[email protected]This was a great recipe! The fettuccine was cooked perfectly and the zucchini was tender and flavorful. The ricotta and lemon zest added a nice touch of richness and brightness. I will definitely be making this again.
Peer Sab
[email protected]This dish was a bit too rich for my taste. The ricotta and lemon zest were a bit overpowering. I think I would have preferred it with less ricotta and a bit more lemon zest.
Topu Hasan Raich
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the unique flavor combination of the zucchini, ricotta, and lemon zest. I would definitely recommend this recipe to anyone looking for a delicious and impressive pasta dish
Linda Mdluli
[email protected]I'm always looking for new ways to use zucchini, and this recipe was a great find. The fettuccine was cooked perfectly and the zucchini was tender and flavorful. The ricotta and lemon zest added a nice touch of richness and brightness. Overall, this
Arshad Bhuiyan
[email protected]This dish was easy to make and turned out great. I loved the combination of flavors and textures. I would definitely make it again.
Rana Khan
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it! I would definitely make it again.
MD SK RABBI
[email protected]This dish was a bit too rich for my taste. The ricotta and lemon zest were a bit overpowering. I think I would have preferred it with less ricotta and a bit more lemon zest.
Stacey Faragher
[email protected]I'm not a fan of zucchini, so I wasn't sure if I would like this dish. However, I was pleasantly surprised. The zucchini was cooked perfectly and had a great flavor. The ricotta and lemon zest were also nice additions. I would definitely make this di
Lauren Francis
[email protected]This dish was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Bybe Dol
[email protected]I found this recipe to be too complicated and time-consuming. The end result was not worth the effort.
Belinda Cooper
[email protected]This dish was a bit bland for my taste. I think it could have used more salt and pepper. The zucchini was also a bit undercooked for my liking.
LiL wRLD
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the unique flavor combination of the zucchini, ricotta, and lemon zest. I would definitely recommend this recipe to anyone looking for a delicious and impressive pasta dish
C B C
[email protected]This recipe was a bit more work than I expected, but it was worth it. The fettuccine was cooked perfectly and the zucchini was tender and flavorful. The ricotta and lemon zest added a nice touch of richness and brightness. Overall, this was a great d
Abimbola Fadeyi
[email protected]I'm always looking for new ways to use zucchini, and this recipe did not disappoint. The fettuccine was cooked perfectly and the zucchini was tender and flavorful. The ricotta and lemon zest added a nice touch of richness and brightness. Overall, thi
Rajes Chakma
[email protected]This dish was easy to make and turned out delicious. I loved the combination of flavors and textures. The zucchini was a great way to add some extra veggies to the meal.
Saqib Aftab
[email protected]I'm not usually a fan of zucchini, but this dish changed my mind. The zucchini was cooked perfectly and had a wonderful flavor. The ricotta and lemon zest were also great additions. I'll definitely be making this again!
Nayab Nazeer
[email protected]This fettuccine dish was a hit with my family! The zucchini and ricotta added a delightful freshness and creaminess to the pasta, while the lemon zest brightened up the flavors perfectly. I will definitely be making this again.