Zucchini & Ricotta Shells |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Creamy pasta shells with zucchini, ricotta cheese, and a hint of lemon, from May 2010 Canadian Living's Mother's Day special. Ingredients:
4 cups pasta shells, medium or 4 cups pasta shells, large |
1/2 cup ricotta cheese |
1 teaspoon lemon zest |
1/4 teaspoon pepper |
2 zucchini |
1 tablespoon extra virgin olive oil |
2 tablespoons mint, thinly sliced |
2 teaspoons green onions, thinly sliced |
2 tablespoons lemon juice |
Directions:
1. In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
2. In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
3. Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
4. In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.
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