Fettuccine With Creamy Zucchini Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil, divided
• 2 large zucchini, scrubbed, cut lengthwise, and then cut into 1/4-inch thick half-moons (can use half zucchini, half yellow squash)
• 2 garlic cloves, finely chopped
• salt
• fresh ground black pepper
• 1 lb fettuccine
• 1 cup ricotta cheese
• 1/2 cup chopped fresh basil
• freshly grated parmesan cheese, for serving

Recipe

• 1 heat 2 tablespoons of the oil in a large skillet over med-high heat.
• 2 add half of the zucchini and cook, stirring occasionally, until golden brown, about 6 minutes.
• 3 transfer to a bowl.
• 4 repeat with the remaining 2 tablespoons oil and zucchini.
• 5 during the last minute of cooking the second batch of zucchini, stir in the garlic.
• 6 add to the bowl of zucchini.
• 7 season with salt and pepper to taste.
• 8 cover with foil and keep warm.
• 9 meanwhile, bring a large pot of lightly salted water to a boil over high heat.
• 10 add the fettuccine and cook according to package instructions just until tender.
• 11 scoop out and reserve 1/2 cup of the cooking water.
• 12 drain the pasta and return to the warm pot.
• 13 add the zucchini and any juices and the ricotta to the pot.
• 14 mix, adding enough of the pasta water to make a creamy sauce.
• 15 stir in the basil and season with salt and pepper.
• 16 transfer to individual bowls and serve immediately, with a bowl of parmesan passed at the table.