July 10

168. Zucchini pasta with ricotta


Our kids have discovered that they both love zucchini. Eli told me that it likes it crispy better...well who doesnt like something fried better. We would eat about anything fried!
This was ok. I would make it again but leave out the ricotta. It really added nothing to the dish. we thought!

*2 TBSP olive oil
*2 lb zucchini, thinly sliced lengthwise
*coarse salt and pepper
*1 lb linguine
*lemon zest
*1/2 cup ricotta
I added some grilled chicken in with it and it was really good and a whole meal

Preheat the oven to 450
Arrange zucchini on cookie sheet and brush with olive oil; season with salt and pepper
Roast for 25-30 minutes, rotate sheet half way through
Meanwhile cook pasta in salted water
Drain and return to pot
Add oil and zest, then add zucchini; toss to combine
Top with Ricotta