Fettuccine with Lemon Ricotta and Zucchini

Knowing that I like everything Italian and Pasta related ,how could I resist when I came across this recipe in Wine & Food...

INGREDIENTS:

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

DIRECTIONS:

 

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!