Zucchini and Ricotta Shells

A summery pasta dish!

Sometimes pasta feels a little heavy in the warm summer months, unless it's in pasta salad form. Instead of tomato sauce, this recipe relies on the zesty flavor of lemon. Canadian Living magazine suggests pairing the pasta with a Sauvingnon Blanc or an Italian Soave.

Although this dish could stand alone, we think it works best as an accompaniment to chicken or fish.

The recipe comes from the May 2010 issue of Canadian Living, and can also be found online. It's from their "quick and easy" series - and it lives up to that designation. Admittedly, it's not spectacular, but it is a quick, easy, and pretty tasty.

Zucchini and Ricotta Shells

Makes 4 servings

4 cups medium or large shell pasta

1/2 cup ricotta

2 teaspoons grated lemon rind

1/2 teaspoon salt

1/4 teaspoon pepper

2 zucchini

1 tablespoon extra-virgin olive oil

2 tablespoons fresh mint

2 tablespoons fresh chopped onion

2 tablespoons lemon juice

• Cook pasta according to package. Drain, but save 1/2 cup of the cooking water.
• In large bowl, toss together pasta, ricotta, lemon rind, salt, pepper, and 1/4 cup of the reserved pasta water.
• Quarter the zucchini, lengthwise. Cut away the core and cut (with a bit of diagonal flair) into slices.
• Heat oil in frying pan over medium-high heat. Sauté zucchini for about 5 minutes, until tender.
• Add zucchini to pasta, along with mint, green onion, and lemon juice. Use the remaining pasta water to achieve desired creaminess. Toss together to coat pasta.

Just wait until the end of the summertime

when zucchini overtakes gardens...

Sliced and ready to sauté

Fresh mint is incredibly fragrant

Next step: toss!

Enjoy!