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Fettuccine With Shredded Zucchini, Fresh Ricotta, and Lemon Zest

By Liz Neumark and Carole Lalli

4.0

(40)

Fettuccine with sauted zucchini lemon zest and parsley.
Photo by Emma Fishman, Food Styling by Kat Boytsova

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.

Cooks' Note

Zucchini is easy to shred on the large holes of a box grater, with the shredding attachment of a food processor, or with a mandoline.

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