Pasta With Zucchini, Ricotta And Lemon

Method

1. Cut the zucchini flowers and set them aside for garnish.
2. Separate the green outer part of the zucchini from the white inner part.
3. Dice the remaining white part of the zucchini.
4. Cook the diced white part with a little oil, salt, and enough hot water to cover until soft.
5. Blend the cooked zucchini with fresh ricotta, salt, pepper, and lemon zest until smooth to form the cream.
6. Cook the pasta al dente in salted boiling water.
7. Drain the pasta and toss with the zucchini cream.
8. Plate the pasta and garnish with dollops of ricotta, the reserved zucchini flowers, and optional fresh basil.