Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest

Epicurious  | August 2013 by Liz Neumark with Carole Lalli Sylvia's Table: Fresh, Seasonal Recipes from our Farm to Your Family ]]> photo by Liz Neumark yield serves 4 to 6 I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish. Ingredients add to shopping list Preparation 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. 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. 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 mandoline. Excerpted from Sylvia's Table by Liz Neumark with Carole Lalli. Copyright © 2013 by Liz Neumark. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. my notes Reviews write your own review My husband made this (with his usual tweaking this and that) a few nights ago and it was beyond delicious! Visual appeal was not there but then you take a bite and WOW! I believe his adjustments included ^ garlic, ^ lemon and ^ lemon zest along with addition of fresh tarragon. I don't recall having mixed mint and tarragon, but end result was most palatable! recipe at a glance type: Kid-Friendly, Quick & Easy, Pasta/Noodle Dish main ingredients: Cheese, Lemon, Dairy, Pasta, Zucchini, Noodle, Mint, Ricotta, Garlic, Parsley, Herb, Squash dietary considerations: Vegetarian, Healthy holiday/celebration: Summer via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/31776c54/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51189620A0Dmbid0Frss0Iepinr/story01.htm

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