One Pot Lemon Butter Ricotta and Zucchini Pasta

Serves 6

Recipe adapted from www.halfbakedharvest.com

The only thing better than a one-pot meal, is a one pot meal that uses up a surplus of summer zucchini and tastes great, too! This cozy, comforting pasta is packed with veggies and herbs, but also tastes decadent due to the addition of creamy ricotta and melty gouda cheese.

Ingredients

• 3 Tablespoons salted butter
• 1 small shallot, chopped
• 2 cloves garlic, chopped or 2 rehydrated Maranatha Farm Garlic Coins
• 2 Tablespoons fresh thyme leaves
• 2 teaspoons lemon zest
• Crushed red pepper flakes
• 1 pound short cut pasta, such as fusilli
• 2 zucchini or yellow summer squash, grated (about 2 to 2 ½ cups, grated)
• 4 cups vegetable broth
• Kosher salt and freshly ground black pepper
• 1 cup whole milk ricotta cheese
• ½ cup shredded gouda or fontina cheese
• 1 cup fresh basil, roughly chopped

Method

In a large pot set over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes. Stir in the raw pasta and toss to coat in the lemony butter. Stir in the zucchini and broth. Season with salt and pepper.

Bring to a boil over high heat. Simmer 6-8 minutes until the pasta is al dente, stirring often.

Stir in the ricotta, fontina, and basil. Cook another few minutes until very creamy and the basil is wilted and pasta is cooked through. It should be creamy, but with just a touch of liquid.

Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!