Instructions

• Bring large pot of water to a boil.
• In large skillet, cook onion in 2 tablespoons olive oil over medium-high heat until softened (about 5 to 8 minutes).
• Add zucchini, season generously with salt and pepper, and cook until soft (about 10 minutes). Turn off heat.
• In food processor, combine garlic, basil, and pinch of salt into rough paste. Stir in 3 tablespoons olive oil. Cook pasta until al dente. Reserve 8.1 fl oz (240 ml) pasta water, then drain.
• Add pasta to skillet with zucchini. Turn heat to medium-high. Add 4 fl oz (120 ml) pasta water, ricotta, red pepper flakes, and lemon zest. Stir until creamy. Add more water if needed.
• Add basil paste and half of grated cheese. Stir well. Serve topped with remaining cheese.