Summer Herb Fettuccine with Zucchini, Ricotta and Fresh Basil

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 40 Minutes
Total Time:  50 Minutes


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


  1. 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.
  2. Add zucchini and season with salt & pepper. Continue cooking, stirring occasionally, for about 10-15 minutes. Turn off the heat.
  3. Use a food processor to blend basil, garlic, and a pinch of salt & pepper into a rough paste.
  4. 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. 
  5. 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. 
  6. Divide the pasta into dishes and garnish with remaining cheese. Serve and enjoy!