Italian Zucchini Ribbon and Ricotta Orecchiette

Ingredients

Instructions

1. 1

   Cook the orecchiette in salted water until al dente.

2. 2

   Use a vegetable peeler to cut the zucchini into long, thin ribbons.

3. 3

   Toast the pine nuts briefly in a dry pan.

4. 4

   Sauté the zucchini ribbons in a pan for 3 minutes.

5. 5

   Toss the drained pasta with ricotta, zucchini, and a bit of lemon zest.

6. 6

   Serve the dish topped with the toasted pine nuts.