Zucchini Pasta (one Pot)

Ingredients 

• 1 medium zucchini, thinly sliced into half moons

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 8 oz your favorite pasta

• 2 1/2 cups vegetable broth

• 1/4 cup ricotta cheese

• 1/4 cup grated Parmesan cheese

• 2 tablespoons toasted pine nuts

• 1 teaspoon lemon zest

• 1 lemon, halved

• Salt and black pepper, to taste

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Directions

1.  Heat the olive oil in a large pot or deep skillet over medium-high heat.

2. Add the thinly sliced zucchini in a single layer. Cook for 3-4 minutes per side until golden and crispy.

3. During the last minute of cooking the zucchini, add the minced garlic, lemon zest, and lemon to the pot. Sauté until fragrant.

4. Remove the zucchini, lemon, and garlic from the pot and set aside.

5. In the same pot, add vegetable broth. Bring the broth to a boil, then add your pasta and reduce the heat to a simmer.

6. Cook the pasta according to the package instructions, stirring occasionally to ensure it cooks evenly and absorbs the broth. If the liquid evaporates too quickly, add a little more vegetable broth or water.

7. Once the pasta is al dente and most of the liquid has been absorbed, reduce the heat to low.

8. Stir in the ricotta cheese and half of the grated Parmesan cheese until the pasta is well-coated and creamy.

9. Add the crispy zucchini and garlic back into the pot. Toss everything together gently.

10. Season the pasta with salt and black pepper to taste. Divide the pasta among serving bowls.

11. Top each bowl with the remaining Parmesan cheese and toasted pine nuts

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This one-pot zucchini pasta is quick and easy to make, featuring fresh flavors and creamy textures, perfect for a delightful dinner for two. This is a go-to in my summer weeknight dinner rotation