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.