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Fettucine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest | Great Performances

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JUL
05
2016
Fettucine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest
Recipes and Food
by Liz Neumark, CEO

Ingredients:

Salt

1 pound Fettuccine

4 Tbs Extra-virgin olive oil

3 or 4 Garlic cloves, finely chopped or grated

Zest of 1 to 2 lemons

2 medium/large or 4 small Zucchini, cleaned but not peeled, and shredded

Freshly ground pepper

1/4 cup Fresh flat-leaf parsley, chopped

1/4 cup Fresh mint, chopped

1 cup Fresh whole-milk ricotta cheese, at room temperature

Method:

1. Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.

2. Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.




I would definitely make this again. Light, perfect for a hot summer day. I added grated Reggiano Parmesan at the end.I think it is better to put a video player that shows us how to do that exactly. موبوجيني

By Sara on 2016 08 29

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