Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest

Name: Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fettuccine; 59 milliliters chopped fresh flat-leaf parsley; 59 milliliters chopped fresh mint; 1 Zest of to 2 lemons; 4 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 4 servings Salt; 237 milliliters fresh whole-milk ricotta cheese, at room temperature

You can never have too many main course recipes, so give Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest a try. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 21g of protein, 19g of fat, and a total of 613 calories. If you have salt, pepper, whole-milk ricotta cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute.

Ingredients you will need

Fettuccine

Olive Oil

Garlic

Pasta

Water

Salt

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Zest

Zucchini

Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

Ingredients you will need

Zucchini

Parsley