Creamy Lemon Basil Zucchini Pasta

Name: Creamy Lemon Basil Zucchini Pasta
Yield: 4
Ingredients: 1 lb (450g) Pasta (Fusilli, Gemelli, or Campanelle work best); 2 lbs Zucchini (thinly sliced into rounds or half-moons); 1/2 cup Onion (finely chopped); 1 cup (8 oz) Ricotta cheese; 1/2 cup Parmesan cheese (grated, plus extra for serving); 3 tbsp Olive oil (for the pan); Salt and black pepper to taste; 2/3 cup Freeze-dried basil; 2 tsp Freeze-dried garlic; Juice of 1 lemon (approx. 2–3 tbsp); 3 tbsp Olive oil; Optional: Zest of 1 lemon (for finishing)

Sarah Pettes
Apr 30
0 min read

Creamy Lemon Basil Zucchini Pasta

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