Name: Lemon Ricotta Zucchini Pasta
Ingredients: 2 tablespoons basil, torn; 1 pinch red pepper flakes; 8 ounces pasta; salt and pepper to taste; 2 medium zucchini, sliced, shaved or shredded; 2 teaspoons fresh lemon zest; 2 cloves garlic, chopped; 1 cup ricotta; 1/4 cup parmigiano reggiano grated; 1 tablespoon olive oil

A light and delicious vegetarian pasta dish with a creamy lemon ricotta sauce and fresh zucchini - perfect for a weeknight dinner!

Milk

Wheat

Vegetarian

Fresh Vegetables

gram

fresh basil

Seasonings

red pepper flakes

Pastas & Noodles

dry pasta

Salt & Pepper

zucchini

Fresh Fruit

lemon

garlic

Cheese

ricotta cheese

parmigiano reggiano cheese

Oils

milliliter

olive oil

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamins

Protein

Vitamin A

Cholesterol

Selenium

Minerals

Beta-cryptoxanthin

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Calories

Water

Lemon Ricotta Zucchini Pasta

Produce

Baking Goods

Pasta, Sauces, Grain

Dairy

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