Zucchini, Ricotta, and Herb Pasta

My boss made this for a potluck and it was delicious. I knew I had to whip it up immediately. I liked it warm-ish and it’s great cool. I could live in a container of ricotta, but I also LOVED the mint, basil, and oregano with the lemon zest. It is so easy and so so so full of flavor! Also this is the world’s fastest dinner.

The Three Bite Rule - Zucchini, Herb, & Ricotta Pasta

It seems like everyone has made this, but here’s one more
Martha made a similar one
, though hers uses sliced zucchini & fettuccine.
Food & Wine made a similar one, with zucchini chunks.
Epicurious made a similar one, with fewer herbs.

Zucchini, Ricotta, and Herb Pasta (for 2 entrees or 4 sides)

Ingredients:

1/2 pound short shaped pasta
1 large zucchini, shredded
2-3 garlic cloves, minced
3/4 cup ricotta
2 teaspoons fresh basil, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh oregano, chopped
1/2 lemon, zested
Salt & Pepper

Directions:

Bring salted water to a boil and cook the pasta until al dante.
While the pasta cooks, shred the zucchini and add to a medium skillet with the garlic and cook for 2 minutes. Add salt & pepper and remove from heat.
Mix the pasta, ricotta, and zucchini mixture.
The Three Bite Rule - Zucchini, Herb, & Ricotta Pasta
Add in the herbs, lemon zest, and salt & pepper.
The Three Bite Rule - Zucchini, Herb, & Ricotta Pasta
Serve & enjoy, or refrigerate until serving if making in advance!
The Three Bite Rule - Zucchini, Herb, & Ricotta Pasta
I like the creamy ricotta. Of course, ricotta is my fav! Zucchini doesn’t have tons of flavor alone, but with the garlic and all the herbs. I think it needed salt and pepper throughout: in the zucchini and mixed throughout. The herbs and the lemon are truly what make this special. Maybe I should turn the same flavors into a pizza!

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