Zucchini & Ricotta Shells
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
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
Recipe
- 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.
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