Creamy Lemon Ricotta and Zucchini Fusilli

This creamy lemon ricotta and zucchini fusilli is a light and refreshing pasta dish that's perfect for a summer meal. The zucchini is spiralized into ribbons, which gives it a nice texture and helps it to cook evenly. The ricotta cheese adds a creamy richness to the dish, and the lemon juice brightens it up. This dish is also very easy to make, and it can be on the table in under 30 minutes.

The inspiration for this dish came to me one day when I was looking for a way to use up some zucchini from my garden. I had some ricotta cheese in the fridge, and I thought it would be a good way to add some creaminess to the dish. I also had some lemon juice on hand, and I thought it would be a good way to brighten up the flavors. The result was this creamy lemon ricotta and zucchini fusilli, which has become a favorite of mine. It's a light and refreshing dish that's perfect for a summer meal, and it's also very easy to make.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• Fusilli pasta
• Zucchini
• Ricotta cheese
• Lemon
• Garlic
• Olive oil
• Salt
• Pepper

Instructions

1. Cook the fusilli according to the package directions.
2. While the pasta is cooking, spiralize the zucchini into ribbons.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the zucchini and cook until softened, about 5 minutes.
5. Add the ricotta cheese, lemon juice, garlic, salt, and pepper to the skillet and stir to combine.
6. Drain the pasta and add it to the skillet with the zucchini and ricotta sauce.
7. Toss to coat and cook for 2-3 minutes, or until the pasta is heated through.
8. Serve immediately, garnished with additional lemon zest and Parmesan cheese, if desired.

Why It Works

• The zucchini is spiralized into ribbons, which gives it a nice texture and helps it to cook evenly.
• The ricotta cheese adds a creamy richness to the dish.
• The lemon juice brightens up the flavors.
• This dish is very easy to make, and it can be on the table in under 30 minutes.