12 ounce fettucine
1 tablespoon olive oil
1 lemons ( finely grated zest )
1 zucchini squash ( large, halved lengthwise and cut into ribbons )
1 summer squash ( large, halved lengthwise and cut into ribbons )
2 carrots ( medium, cut into ribbons )
1 lemons ( juice of )
1 cup chives ( handful, chopped )
1 cup parsley ( handful, chopped )
1 cup ricotta cheese
to taste salt & pepper
Cook your pasta according to package directions.
Heat the oil in a large skillet and cook the vegetables together with the lemon peel over medium-high heat soft and slightly colored.
To make the ricotta sauce, stir all ingredients together in a bowl and season with salt and pepper to taste.
Drain the pasta, reserving 1/4 cup of cooking liquid.
Add the pasta back to the pot with the ricotta sauce and the reserved liquid. Carefully mix in the vegetables and serve immediately.
Have a nice white wine with this!
Enjoy! Eat well my friends!