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.
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Morongoa Angie
[email protected]This dish was a disaster.
Tee Grixby
[email protected]I would not recommend this recipe to anyone.
MAXAMED ZAKARIYE
[email protected]This recipe is not worth your time.
Sohan Sahab
[email protected]I would not make this dish again.
Danish Bahadur
[email protected]I was very disappointed with this recipe.
Shifa Batool
[email protected]This dish was a waste of time and ingredients.
Sohan Singh
[email protected]I would not recommend this recipe.
joker Gamer
[email protected]The zucchini was not cooked properly and the dish was overall disappointing.
Brighton Chiore
[email protected]This dish was a bit too bland for me.
Sathu Sathu
[email protected]I'm not a big fan of lemon, but I still enjoyed this dish.
Sundar Reule
[email protected]This dish is perfect for a light and summery meal.
ZeBossSenpai
[email protected]I added some grilled chicken to this dish and it was amazing!
Michael Whiteowl
[email protected]The lemon zest really makes this dish shine.
Tim Richert
[email protected]This recipe is a keeper! It's going to be a regular in my dinner rotation.
brhanu temesghen
[email protected]I'm not a big fan of zucchini, but this dish changed my mind! It was so good.
Kakar Amir khan
[email protected]This dish is a great way to use up leftover zucchini.
Joyce Malebye
[email protected]I love this recipe! It's so simple, yet so flavorful.
Lori Sellards
[email protected]This recipe is easy to follow and the results are amazing! I will definitely be making this again.
Genet Eshete
[email protected]I made this for dinner last night and my family loved it! The zucchini was perfectly cooked and the ricotta and lemon zest added a nice touch.
Kraxx 88
[email protected]This dish was absolutely delicious! The combination of flavors and textures was perfect, and the lemon zest really brightened up the dish.