Lemon Ricotta Pasta with Zucchini

Steps

1. Bring a large pot of salted water to a boil. Dice the onion, mince the garlic, and cut the zucchini into half-moons. Zest and juice the lemon.
2. Cook the dry penne until al dente (about 10 minutes). Scoop out 1 cup of pasta water, then drain.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high. Cook the onion 3 minutes, add the zucchini and 0.5 tsp salt, and cook 6-7 minutes until golden at the edges. Stir in the garlic for the last minute.
4. In a bowl, stir the ricotta with the Parmesan, lemon zest and juice, cayenne, 0.5 tsp salt, and pepper. Whisk in 0.5 cup of the hot pasta water to make a loose, creamy sauce.
5. Add the drained pasta to the skillet with the zucchini, pour in the ricotta sauce, and toss over low heat 1-2 minutes, adding more pasta water until it coats everything.
6. Tear the basil over the top and serve. Skip the cayenne if your crew doesn't like any heat.
7. Picky eaters can have plain penne with a little Parmesan, with the zucchini and sauce on the side.
8. Make ahead: dice the onion and zucchini and zest and juice the lemon up to a day ahead and keep them in the fridge. Store leftovers up to 3 days.