MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fettuccine With Shredded Zucchini, Fresh Ricotta & Lemon Zest
 Categories: Pasta, Squash, Cheese, Citrus, Herbs
      Yield: 4 Servings
 
           Salt
      1 lb Fettuccine
      4 tb Extra-virgin olive oil
      4 cl Garlic; fine chopped
      1    Lemon; up to 2, zest of
      2 md Zucchini;
           - cleaned but not peeled,
           - shredded
           Pepper; fresh ground
    1/4 c  Fresh flat-leaf parsley;
           - chopped
    1/4 c  Fresh mint; chopped
      1 c  Fresh whole-milk ricotta
           - cheese; room temperature
 
  Place a large pot of water over high heat. When the water is at a
  rolling boil, add a big pinch of salt, drop in the fettucine, and
  stir. Cook the pasta, stirring from time to time, according to
  pkg directions for al dente, usually about 12 minutes. Meanwhile,
  heat the olive oil in a large skillet over medium heat. When the
  oil is warm, add the garlic and sauté until golden, about
  1 minute. Add the lemon zest and cook for 30 seconds more. Increase
  the heat to medium-high, add the zucchini, and cook, stirring,
  until tender, 2 to 3 minutes. Season with salt & pepper.
  
  Remove and reserve about 1/2 cup of the cooking water, then drain
  the pasta and quickly toss with the zucchini, parsley, and mint.
  Spoon on the ricotta and toss lightly again, add small amounts of
  the cooking water to lighten the cheese to the consistency you
  like, and serve.
  
  Note:

  Zucchini is easy to shred on the large holes of a box grater, with
  the shredding attachment of a food processor, or with a mandoline.
  
  Recipe by Liz Neumark with Carole Lalli

  Recipe FROM: Sylvia's Table, 2013
  
  Recipe FROM: Epicurious, Aug 2013
  
  Formatted by: Dave Drum, Sep 12, 2013
  
  Uncle Dirty Dave's Archives
 
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