Zucchini Pasta with Ricotta
Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 pounds zucchini, thinly sliced lengthwise
- Coarse salt and ground pepper
- 1 pound linguine
- Finely grated zest of 1 lemon
- 1/2 cup ricotta
Preheat oven to 450. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.