1large zucchinihalved lengthwise and cut into ribbons
1large yellow summer squashhalved lengthwise and cut into ribbons
2medium carrotscut into ribbons
For the Ricotta Sauce
1lemonjuice only
2tablespoonschopped chives
2tablespoonschopped parsley
1cupRicotta cheese
¼teaspoononion powder
salt & pepperto taste
To serve
grated parmesan cheeseto taste
Instructions
Cook pasta: Cook pasta according to package directions. Drain, reserving ¼ cup of pasta cooking water.
Sauté vegetables: While the pasta is cooking, heat the oil in a large skillet and sauté the vegetables together with the lemon zest over medium-high heat until softened.
Make sauce: To make the ricotta sauce, stir all ingredients together in a bowl and season with salt and pepper to taste.
Finish dish: Add the pasta back to the pot, along with the ricotta sauce and the reserved cooking water. Stir well, then carefully mix in the vegetables and serve immediately with grated parmesan cheese.
Notes
Make sure you don't overcook the vegetables, or they'll all fall apart when you add them to the pasta.
Do not boil once you've added the ricotta - the sauce would get crumbly and dry. You just need to toss it with the hot pasta and it will become perfectly creamy.
If you're watching your carbs, cut back on the pasta and use plenty of extra ribboned vegetables instead!