Zucchini Pasta with Ricotta

It's really good different but good. I can taste the lemon zest

I made a few modifications to this. I followed the recommendation to add caramelized onions. I'm glad I did. It would have been lacking without. I also tossed the hot pasta with the ricotta and a little pasta water. It made a nice, creamy sauce. Then I added the roasted zucchini and onions and topped it all with Parmesan. I'll make it again.

i would give this recipe 3.5 stars if i could. i made a few adjustments: - sauteed the zucchini instead of roasting it as it's 90+ degrees in NYC and we don't have central a/c - added diced caramelized sweet onions without the onions i think the flavor would have been a little lacking. next time i will add more lemon zest (it kind of got lost in all of the pasta). while we're on the topic...a pound of pasta for 4 servings? it was quite a lot of food. i'd make this recipe again, though.