Lemon Basil Fettuccine with Zucchini, Ricotta and Fresh Basil

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 25 Minutes
Total Time:  35 Minutes


1 lb. Pappardelle's Lemon Basil Fettuccine
1 onion, finely diced
2 lb. zucchini, sliced into 1/4" pieces
1 tsp. salt, plus more for seasoning
1 tsp. pepper
3 tbsp. extra-virgin olive oil
2 cloves garlic, minced
8 oz. ricotta
Zest of 1 lemon
2 oz. grated Pecorino Romano
2 cups loosely packed basil
Pinch of crushed red pepper flakes


  1. Add olive oil to a large skillet over medium-high heat. Add the onions and cook until softened, about 5-8 minutes. Reduce heat as necessary to keep from browning. 
  2. Add zucchini. Season with salt & pepper. Continue cooking, stirring occasionally, until soft, about 5 minutes. Remove from heat.
  3. Use a food processor to blend basil, garlic, and a pinch of salt into a rough paste.
  4. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1 cup pasta water. 
  5. Add pasta to zucchini mixture and turn heat to medium-high heat. Add 1/2 cup pasta water and then add ricotta, crushed red pepper and lemon zest, stirring to distribute. Cook for 1 minute. Add more pasta water if needed. Add basil and 1 oz. Pecorino and stir to incorporate. 
  6. Divide pasta into dishes. Top with remaining Pecorino. Serve and enjoy!