Total Time
Prep 5 mins
Cook 10 mins

Creamy pasta shells with zucchini, ricotta cheese, and a hint of lemon, from May 2010 Canadian Living's Mother's Day special.

Ingredients Nutrition


  1. In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
  2. In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
  3. Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
  4. In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.
Most Helpful

4 5

Nice fresh and quick dish, great for a busy weeknight. I don't care for raw onion so left the green onion out, otherwise made as directed. Served this as a meatless main course and next time would add some crushed red pepper flakes for a bit of heat, but as is I think it would be a great side to a heartier meat dish. Thanks for sharing the recipe!

5 5

The lemon and mint make this special. My zucchini took longer than 5 minutes to cook, so I was waiting on it to put everything together - recommend starting that earlier. In step 2, you can use the same pot you already used to cook the pasta, instead of a new bowl (I like to wash the fewest dishes possible). Delicious!

5 5

Very good - I used a garden delight type of pasta - rotoni and instead of green onions used chives. The ricotta I used was part skim, and added a few cherry tomatoes. Very good and think it will also be good cold as is or with some tuna added. Thanks for sharing - made for veggi swap.