Ingredients:

  • 12 oz (340g) ziti or penne pasta
  • 4 qt (3.8L) water
  • 1 tbsp (15g) sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 medium (450g) zucchinis, diced into ½ inch cubes
  • 1 cup (150g) cherry tomatoes, halved
  • 3 cloves (15g) garlic, minced
  • ½ tsp (2g) red pepper flakes
  • ½ cup (60g) fresh basil leaves, torn
  • ½ cup (125g) part-skim ricotta cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tsp (5ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Before draining, reserve 1 cup (240ml) of the pasta cooking water.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced zucchini and cook without stirring for 2 minutes to achieve a golden sear. Add cherry tomatoes and garlic, sautéing for another 4-5 minutes until tomatoes soften and burst.
  3. Reduce heat to low. Stir in the ricotta cheese and lemon juice. Gradually pour in ½ cup (120ml) of the reserved pasta water, stirring constantly until the sauce is velvety and creamy.
  4. Fold in the cooked pasta, Parmesan cheese, lemon zest, and torn basil. Toss gently over low heat for 1 minute until coated. Season with salt and cracked black pepper.