Lemon Ricotta Pasta With Garlic And Zucchini

• 3/4 box of spaghetti
• 3/4 cup fresh ricotta, preferably homemade (see my white potato pizza for a recipe)
• 4 garlic cloves, sliced very thinly
• 2 zucchini, sliced in half, each half sliced into 4-5 slices lengthwise, each stick cut into small cubes
• zest of 2 lemons
• 1/2-1 teaspoons red pepper flakes, to test
• 4 tablespoons olive oil
• kosher salt and pepper

1. Bring a pot of heavily salted water to boil.
2. Meanwhile, place the garlic and a pinch of salt in a saute pan with 3 TB olive oil over low heat. Gently cook the garlic chips until they just start to turn lightly golden. By this point, your water should be boiling.
3. Add the pasta to the boiling water.
4. Meanwhile, crank the heat on the saute pan to medium high and add the zucchini, red pepper flakes, generous pinches of salt and ground black pepper. Spread the zucchini in one layer and let cook undisturbed for 1.5-2 minutes. Stir and let cook until golden on other side and cooked through. Taste for seasoning and adjust if necessary. Remove from heat.
5. Drain the pasta once al dente (reserving a few TB of pasta water or, if you made your own ricotta, you can use the leftover ricotta whey). Add the pasta to the saute pan and stir. Then add the ricotta, lemon zest, and remaining 1 TB of olive oil. If it needs a little more moisture, add some reserved pasta water or ricotta whey. Taste for seasoning and dig in.

fresh ricotta, garlic, zucchini, red pepper, olive oil, kosher salt

Taken from food52.com/recipes/5413-lemon-ricotta-pasta-with-garlic-and-zucchini (may not work)