Zucchini and Ricotta Pasta Shells: A Light and Flavorful Delight

Ingredients

Localized ingredient list prepared for quick scanning.

• 4 cups medium pasta shells
• 0.5 cup ricotta cheese
• 1 teaspoon lemon zest
• 0.25 teaspoon pepper
• 2 zucchini
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh mint, thinly sliced
• 2 teaspoons green onions, thinly sliced
• 2 tablespoons lemon juice

Method

Follow the steps in order for the best result.

1. Begin by cooking the pasta shells in a large pot of boiling, salted water, following the package directions until al dente. Once cooked, drain the pasta, but remember to reserve about 1/2 cup of the pasta water – this will add creaminess to the sauce.
2. In a large serving bowl, combine the cooked pasta, ricotta cheese, lemon zest, salt, pepper, and half of the reserved pasta water. Gently toss everything together to ensure the pasta is evenly coated.
3. Prepare the zucchini by quartering each one lengthwise. Then, carefully remove the core with a knife. Slice the zucchini on a bias into uniform pieces.
4. Heat the olive oil in a skillet over medium-high heat. Add the sliced zucchini and sauté until tender, approximately 5 minutes. Be careful not to overcrowd the pan; cook in batches if necessary.
5. Add the sautéed zucchini to the pasta mixture, along with the thinly sliced mint, green onions, and lemon juice. Toss gently to combine all the ingredients. If needed, add more of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Serve immediately and enjoy this fresh and flavorful pasta dish!