Zucchini and Ricotta Shells

By á-2799

Ingredients

• 4 c medium shell pasta
• 1/2 c ricotta cheese
• 1 tsp lemon rind
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 zucchini
• 1 tbsp olive oil
• 2 tbsp chopped mint
• 2 tbsp green onion
• 2 tbsp lemon juice

Preparation

Step 1

Cook pasta, drain, reserving 1/2 c cooking liquid.

In large bowl toss together pasta, ricotta, lemon rind, salt and pepper and half cooking liquid.

Meanwhile quarter each zucchini lengthwise, cut away core, cut on bias into slices

In skillet heat oil over medium heat. Saute zucchini until tender, about 5 minutes. Add to pasta along with mint, onion, lemon juice and enough of remaining cooking liquid for desired creaminess.