Zucchini pasta with ricotta

By taniaf

Ingredients

• 2 tbsp olive oil
• 2 lbs zucchini, thinly sliced lengthwise
• Salt and pepper
• 1 lb linguine
• Zest of 1 lemon
• 1/2 cup ricotta

Details

Servings 4

Preparation

Step 1

Preheat oven to 450. Brush 2 rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush with oil, season with salt and pepper. Roast until tender and golden, 25-30 minutes, rotating sheets.
In a large pot of boiling salted water, cook linguine until al dente. Drain and return to pot. Add oil, lemon zest, and zucchini. Toss to combine. Top with ricotta to serve.