Simple Lemon Ricotta Zucchini Pasta Recipe: A Bright Twist - The Pass and Provisions

Ingredients

• 12 oz (340 g) pasta (spaghetti, linguine, or penne)
• 2 medium zucchinis, thinly sliced into half-moons
• 1 cup (240 ml) whole milk ricotta cheese
• ½ cup (50 g) grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon (zest and juice)
• ½-1 cup (120-240 ml) reserved pasta water
• Salt and black pepper, to taste
• Optional: red pepper flakes
• Optional: fresh basil for garnish