Summer Herb Fettuccine with Zucchini, Ricotta and Fresh Basil
Serving Size:Â Â 4-6
Prep Time:Â 10 Minutes
Cook Time:Â 40 Minutes
Total Time:Â 50 Minutes
Ingredients:
1 lb. Pappardelle's Summer Herb Fettuccine
3 Tbsp. Bella Sol California Meyer Lemon Olive Oil
1 onion, finely diced
2 lb. zucchini, sliced lengthwise into 1/4" pieces
1 tsp. salt
1 tsp. black pepper
2 oz. grated Pecorino Romano cheese
2 cups basil, loosely packed
2 cloves garlic, minced
8 oz. ricotta cheese
Zest of 1 lemon
Crushed red pepper flakes, to taste
Instructions:Â
- Add olive oil to a large skillet over medium-high heat. Add onions and cook until softened, about 5-8 minutes. Reduce heat to keep from browning.
- Add zucchini and season with salt & pepper. Continue cooking, stirring occasionally, for about 10-15 minutes. Turn off the heat.
- Use a food processor to blend basil, garlic, and a pinch of salt & pepper into a rough paste.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1 cup pasta water, and set aside.Â
- Add cooked pasta to zucchini mixture and turn heat to medium high. Add 1/2 cup pasta water and then add ricotta, crushed red pepper and lemon zest. Stir to combine. Cook for 1 minute. Add more pasta water if needed (the sauce should look creamy). Add basil paste and half of the cheese and stir to combine.Â
- Divide the pasta into dishes and garnish with remaining cheese. Serve and enjoy!