A creamy, garden-fresh pasta made with sautéed zucchini, rich ricotta, and fragrant herbs—light, simple, and perfect for summer nights.

12 oz (340g) pasta (fusilli or penne recommended)

2 medium zucchini, thinly sliced

1 tablespoon olive oil

1 garlic clove, minced

1/2 cup ricotta cheese

1/4 cup grated Parmigiano Reggiano

1/4 cup reserved pasta cooking water

Salt and black pepper to taste

Zest of 1 lemon (optional)

Fresh basil or mint, chopped (for garnish)

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Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/4 cup pasta water, then drain.

While pasta cooks, heat olive oil in a large skillet over medium heat.

Add garlic and sauté until fragrant, about 30 seconds.

Add zucchini slices and cook for 5–7 minutes, until tender and lightly golden. Season with salt and pepper.

Remove skillet from heat. Stir in ricotta, Parmigiano Reggiano, and reserved pasta water until a creamy sauce forms.

Toss in cooked pasta and mix until evenly coated.

Add lemon zest, if using, and adjust seasoning to taste.

Serve immediately, topped with chopped fresh basil or mint.

Use whole wheat or gluten-free pasta to suit dietary needs.

Add a pinch of red pepper flakes for gentle heat.

Can be served warm or at room temperature.

Leftovers keep well in the fridge for 1–2 days.

Optional: add peas or cherry tomatoes for extra color and texture.