Lemon-Basil Ricotta Pasta with Sautéed Zucchini & Parmesan

Directions

1. Boil a medium pot of salted water and cook the penne until al dente, about 8–10 minutes; reserve 1/2 cup of the cooking water, then drain.
2. While the pasta cooks, rinse and dry the basil, zucchini, onion, and garlic; trim and quarter the zucchini, then slice crosswise into 1/4-inch pieces.
3. Heat a nonstick skillet over medium-high heat, then drizzle in a little olive oil and swirl to coat the bottom.
4. Add the onion (small dice) and garlic to the skillet and cook, stirring frequently, until they begin to soften, 2–3 minutes.
5. Add the zucchini and a pinch of salt; continue cooking, stirring occasionally, until the zucchini is tender, about 6–8 minutes.
6. While zucchini cooks, zest the lemon and juice it into a small bowl; finely chop the basil leaves and reserve half of them for serving.
7. Grate half of the Parmesan and transfer it to the bowl with the zest, lemon juice, and ricotta; mix to combine.
8. When the zucchini is ready, add the pasta, 1/2 cup reserved pasta water, and the ricotta mixture to the skillet; toss and cook, stirring occasionally, until the sauce coats the pasta and the Parmesan melts, about 2 minutes; remove from heat.
9. Serve in bowls, top with the remaining Parmesan and basil ribbons, and season to taste with salt and pepper as needed.