Zucchini & Ricotta Shells

Name: Zucchini & Ricotta Shells
Ingredients: 4 cups pasta shells, medium or 4 cups pasta shells, large; 1/2 cup ricotta cheese; 1 teaspoon lemon zest; 1/4 teaspoon pepper; 2 zucchini; 1 tablespoon extra virgin olive oil; 2 tablespoons mint, thinly sliced; 2 teaspoons green onions, thinly sliced; 2 tablespoons lemon juice

9 ingredients

4 steps

Ingredients

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

Directions

1

In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
2

In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
3

Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
4

In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.