Description
A fresh and vibrant pasta dish combining tender fettuccine with a creamy lemon ricotta sauce and sautéed ribbons of zucchini, summer squash, and carrots. This light and flavorful meal is perfect for spring or summer, offering a delightful balance of citrus brightness and creamy texture with fresh herbs and a sprinkle of parmesan.
Ingredients
Scale
Pasta
- 1 (12 oz) box Fettuccine
Vegetables & Herbs
- 1 tablespoon olive oil
- 1 lemon (finely grated zest only)
- 1 large zucchini (halved lengthwise and cut into ribbons)
- 1 large yellow summer squash (halved lengthwise and cut into ribbons)
- 2 medium carrots (cut into ribbons)
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 lemon (juice only)
Sauce & Seasonings
- 1 cup Ricotta cheese
- 1/4 teaspoon onion powder
- Salt & pepper (to taste)
- Grated parmesan cheese (to taste)
Instructions
- Cook pasta: Cook the fettuccine according to the package directions until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water to use later in the sauce.
- Sauté vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the zucchini, yellow summer squash, and carrot ribbons along with the lemon zest. Sauté the vegetables until they soften and become tender but still retain a bit of bite, about 5-7 minutes.
- Make sauce: In a bowl, combine the ricotta cheese, lemon juice, chopped chives, chopped parsley, onion powder, salt, and pepper. Stir well to create a smooth, creamy sauce with bright citrus flavor.
- Finish dish: Return the drained pasta to the pot. Add the ricotta sauce and the reserved pasta cooking water, stirring well to coat the noodles evenly. Gently fold in the sautéed vegetables. Serve the pasta immediately, topped with freshly grated parmesan cheese to taste.
Notes
- Reserve the pasta cooking water to help loosen the sauce and help it cling better to the noodles.
- Use fresh herbs like chives and parsley to brighten flavors.
- For a tangier sauce, add extra lemon juice to taste.
- Make sure to cut vegetables into ribbons for even cooking and a pleasing texture.
- Serve immediately as the ricotta sauce is best enjoyed fresh and creamy.
