Ingredients
- 3 Tbsp butter
- 1 small shallot
- 2 clove garlic
- 2 Tbsp fresh thyme picked & chopped
- 2 tsp lemon zest
- to taste red pepper flakes
- 1 pound pasta of choice
- 2 each zucchini sliced
- 4 cups veggie stock
- to taste kosher or sea salt
- to taste cracked black pepper
- 1 cup ricotta cheese
- 1/2 cup gouda or fontina cheese
- 1/2 cup fresh basil leaves picked and rough chop
- to taste pine nuts toasted
Servings: servings
Units:
Instructions
- In a large pot set over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes. Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth. Season with salt and pepper.
- Bring to a boil over high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often. You can use whatever pasta you like or have on hand for this recipe!
- Stir in the ricotta, fontina, and basil. Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid. It also tastes really good if you reserve some of the ricotta and garnish with a little scoopful!
- Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!
- For extra flavor, try topping with toasted nuts like pine nuts or pistachios and toasted breadcrumbs!
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