Fettuccine With Lemon Ricotta And Zucchini

• 12 ounces fettuccine
• 1 tablespoon olive oil
• 1 lemon finely grated
• 1 zucchini large, halved lengthwise and cut into ribbons
• 1 yellow summer squash large, halved lengthwise and cut into ribbons
• 2 carrots medium, cut into ribbons
• 1 lemon
• 1 handful chives chopped
• 1 handful parsley chopped
• 1 cup ricotta cheese
• pepper

1. Cook pasta according to package directions.
2. Heat the oil in a large skillet and cook the vegetables together with the lemon peel over medium-high heat soft and slightly colored.
3. To make the ricotta sauce, stir all ingredients together in a bowl and season with salt and pepper to taste.
4. Drain the pasta, reserving 1/4 cup of cooking liquid. Add the pasta back to the pot with the ricotta sauce and the reserved liquid. Carefully mix in the vegetables and serve immediately.

fettuccine, olive oil, lemon, zucchini, yellow summer, carrots, lemon, handful chives, handful parsley, ricotta cheese, pepper

Taken from www.yummly.com/recipe/Fettuccine-with-Lemon-Ricotta-and-Zucchini-1213530 (may not work)