Zesty Zucchini Pasta
★★★☆☆
Ingredients
- 1/4 cup extra-virgin olive oil (59.1 ml)
- 1 bunch scallions, thinly sliced
- 2 shallots, thinly sliced
- 1/2 serrano chili, seeded and minced (optional)
- Kosher salt and black pepper
- 1 pound mezzi rigatoni pasta (454 g)
- 2 zucchinis, thinly sliced
- 2 lemons, zested and juiced
- 2 Tbsp unsalted butter (29.6 ml)
- 3/4 cup fresh ricotta cheese (177 ml)
- 1/2 cup grated Pecorino Romano cheese (118 ml)
- 1 bunch fresh basil, thinly sliced (or mint)
- Additional olive oil, for serving
Instructions
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 1 1/2 cups pasta water before draining. \n2. Heat olive oil in a large skillet over medium-high heat. Add scallions, shallots, and serrano chili (if using). Cook until softened, about 30-60 seconds. Add zucchini and cook until tender-crisp, 4-5 minutes. Season with salt and pepper. \n3. Add lemon zest, lemon juice, and butter to the skillet. Stir in pasta, ricotta cheese, and 1 cup reserved pasta water. Cook, stirring constantly, until ricotta melts and the sauce thickens, 1-2 minutes. \n4. Remove from heat. Stir in Pecorino Romano cheese. Add more pasta water if needed for the desired consistency. \n5. Divide pasta among bowls. Garnish with a drizzle of olive oil, basil (or mint), additional Pecorino Romano, and lemon zest.
Wine Pairing: Light White (Pinot Grigio) — Pinot Grigio