Zucchini, Fettuccine and Ricotta

This is such a quick and easy recipe that has so much Yummy Factor to it,! And it is even better the next day for lunch-Enjoy



Sea Salt

1 pound fettuccine

4 tablespoons extra-virgin olive oil

4 garlic cloves, finely rough chopped, center stem removed, if green

Zest of 2 lemons

2 medium- large or 4 small zucchini, cleaned but not peeled, and shredded

Freshly ground pepper

½-1 tsp. chili flakes (depends how much heat you like!)

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

½ Cup Portobello mushrooms

1 Cup spinach leaves, cleaned, torn to bite size pieces

3/4 cup whole-milk ricotta cheese, at room temperature


Heat a large pot of water with a pinch of sea salt over high heat. Cook the pasta, stirring from time to time, according to package directions.

In Large skillet, heat Olive Oil over low-medium heat. When the oil is warm, add the garlic and sauté until softened, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, red pepper flakes, parsley, mint and mushrooms cook, stirring, until tender, 2 to 3 minutes. Season with lightly salt and pepper. Remove from heat, Add Spinach leaves and cover to keep warm.

Remove and reserve about 1/2 cup of the pasta cooking water, then drain the pasta and quickly toss into the zucchini sauté you created.

Spoon on the ricotta and toss lightly again, adding a small amount of the cooking water at a time to lighten the cheese to the consistency you like.  

cook’s note-Zucchini is easy to shred on the large holes of a box grater, with the shredding attachment of a food processor, or with a mandolin.

For more recipes go to http://www.creativewellnesswithcarol.com/recipes-carol-takakura  


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