Pasta and Zucchini With Lemon-Basil Ricotta Cream

Step 1

Bring a pot of salted water to a boil over medium-high heat. Cook the pasta according to the package directions. Drain. Meanwhile, heat the oil in a large nonstick saute pan or skillet over medium heat. Add the onion and season with salt to taste; cook for 2 to 3 minutes, stirring occasionally, until the onion softens. Add the zucchini and toss to combine. Cook for 8 to 10 minutes, stirring occasionally and adjusting the heat so the zucchini becomes tender but does not brown. Combine the ricotta, milk, lemon zest and basil in a large bowl. Season with salt and pepper to taste.

Step 2

When the pasta and vegetables are ready, add them to the bowl and toss to combine. Taste, and adjust the seasoning as needed.

Step 3

Transfer to a serving bowl or to individual serving plates. Garnish with more lemon zest and the basil strips, if desired.