"Creamy pasta shells with zucchini, ricotta cheese, and a hint of lemon, from May 2010 Canadian Living's Mother's Day special."
946.36 ml pasta shells, medium or 946.36 ml
pasta shells, large
extra virgin olive oil
mint, thinly sliced
green onions, thinly sliced
In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
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.