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This refreshing pasta dish has a touch of zest thanks to the lemon and mint. Recipe below.
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Zucchini, Mint and Ricotta Pasta
3 tablespoons extra virgin olive oil
1/2 yellow onion, finely chopped
2 small zucchinis, thinly sliced into half moons
Salt and ground black pepper, to taste
Red pepper flakes, to taste
1/4 cup mint, chopped
Zest of 1 lemon
1/2 pound penne
1 cup ricotta
1/4 cup grated Parmesan
1.Bring a large pot of salted water to a boil.
2.Heat olive oil in a large skillet. Add onion and cook until lightly caramelized. Add the zucchini and cook until softened. Season to taste with salt, black pepper and red pepper flakes
3.To vegetables, add mint and lemon zest and stir to combine.
4.Cook pasta to al dente. Drain, reserving pasta liquid. Add pasta to the vegetables. Stir in the ricotta and pasta cooking liquid as needed to reach desired consistency. Serve with extra Parmesan.
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