Fettuccine With Shredded Zucchini, Fresh Ricotta, And Lemon Zest
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1
Salt450 g
Fettuccine4 tbsps
Extra-Virgin Olive Oil4 small large
Zucchini (cleaned but not peeled, and shredded)1 cup
Mint (chopped fresh)Directions:
1
Place a large pot of water over high heat
2
When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir
3
Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes
4
Meanwhile, heat the olive oil in a large skillet over medium heat
5
When the oil is warm, add the garlic and sauté until golden, about 1 minute
6
Add the lemon zest and cook for 30 seconds longer
7
Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes
8
Season with salt and pepper
9
Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint
10
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
11
Place a large pot of water over high heat
12
When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir
13
Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes
14
Meanwhile, heat the olive oil in a large skillet over medium heat
15
When the oil is warm, add the garlic and sauté until golden, about 1 minute
16
Add the lemon zest and cook for 30 seconds longer
17
Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes
18
Season with salt and pepper
19
Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint
20
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