Penne mit Zucchini, Ricotta und Zitrone

Creamy penne with pan-fried zucchini, ricotta and lemon zest, on the table in about 20 minutes. One pot and one pan are all you need.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 200 g Penne
• 1 Stück Zucchini
• 1 Stück Garlic clove
• 125 g Ricotta
• 40 g Parmesan, freshly grated
• 1 Stück Lemon (zest and juice)
• 0.5 Bund Basil
• 2 EL Olive oil
• 1 Prise Chili flakes
• Salt
• Black pepper

Method

1. Bring water to a boil in a large pot, salt it and cook the penne according to the package instructions until al dente. Before draining, reserve a cup of the pasta water.
2. Wash the zucchini, trim the ends and cut into small cubes. Finely chop the garlic.
3. Heat 2 tbsp olive oil in a large pan and fry the zucchini over medium to high heat for 5 to 6 minutes, until it takes on a light color. Add the garlic and chili flakes and cook for 1 minute more.
4. Zest half of the lemon and add the zest to the zucchini. Squeeze the lemon and set the juice aside.
5. Stir the ricotta smooth in a bowl with 3 to 4 tbsp of pasta water and the Parmesan, and season with salt and pepper.
6. Add the drained penne to the zucchini in the pan, pour in the lemon juice and a little pasta water, and toss everything briefly.
7. Take the pan off the heat, stir in the ricotta until a creamy sauce forms. Season with salt and pepper to taste.
8. Wash the basil, pick off the leaves, chop roughly and sprinkle over the penne. Serve immediately.