I was dreaming about the Amalfi Coast and all the delicious pasta we enjoyed in Capri, especially all the ones with zucchini lemony deliciousness! Is that a word?? Let me start by telling you I am not a huge fan of cream sauces and there is no cream in this pasta, just a bit of low fat ricotta cheese which makes it “creamy”. You can make this vegetarian or add shrimp as I did. I need to please the men in my house! Of course I used whole wheat linguini to make it a more healthful dish but feel free to use any pasta you enjoy!
Whole Wheat Linguini with Creamy Zucchini Lemon Sauce
1 small onion, diced
3 medium zucchini, grated
2 garlic cloves, grated
1 lb. pasta (I used whole wheat linguini)
6 oz. ricotta cheese (I used low fat)
2 lemons, tested & juiced
1/2 cup grated parmesan
salt & pepper to taste
pinch of chili flakes
1/2 cup fresh basil, chopped
1 cup pasta water
optional: 1 lb. cleaned large shrimp
Add water to a large pot, salt generously and bring to a boil.
If you are using shrimp, heat a glut of oil in a saucepan and cook shrimp until translucent, about 2 minutes per side. Remove shrimp to a bowl and set aside.
In the same pan add more olive oil and add onion. Stirring often, cook for about 6 minutes until softened.
Add garlic to pan and cook for one minute.
Add pasta to water and boil for 1-2 minutes less than package says so that the past is al dente. Be sure to reserve a cup of pasta water.
Add zucchini to pan with onion and garlic and cook, season with salt and pepper and chili flakes ,mixing often for about 5-7 minutes.
Add lemon zest, lemon juice, chesses and keep stirring until well combined. Add 1/2 cup pasta water to thin out the sauce.
Add shrimp (if using) and pasta and mix until everything is well coated. Add more pasta water as needed.
Remove to platter, add basil and additional pepper if needed.