1 large zucchini, ends trimmed, quartered lengthwise and sliced
250g (9 oz) pasta of choice (like rigatoni, penne, fusilli, etc.)
250g (1 heaping cup) ricotta cheese (I used store-bought)
zest from 1 small lemon (skip if you don’t like lemon)
fresh basil leaves
1 zucchini (for more zucchini flavor)
finely chopped peppers
Heat olive oil in a pan over low-medium heat, add shallots and cook for a few minutes, stirring occasionally, until shallots soften and are translucent.
Toss in zucchini and sprinkle with a pinch of salt. Stir to coat and partially cover pan with a lid. Cook for about 15 minutes, stirring often, until zucchini are tender and cooked through. Remove from heat, keep covered with a lid.
Meanwhile, put a large pot of salted water on the stove and bring to a boil. Toss in the pasta and cook for 10-15 minutes, until tender. (The cooking time is usually specified on the package; taste 1 pasta before removing pot from the stove.)
Reserve 2 cups of pasta water for later and drain the pasta. Set aside.
In a large bowl, combine ricotta, lemon zest, a big pinch of salt and a few grinds of pepper. Pour over some of the pasta water, about 2/3-1 cup, and whisk ingredients together until the ricotta turns into a creamy sauce. Add more water if you want a thinner sauce. Taste and adjust seasoning.
Quickly add the pasta and stir to coat. Lastly fold in the zucchini.
Finely grate Parmesan all over and sprinkle with basil leaves. Serve immediately.
Although this recipe is mine, a quick Google search does show similar recipes from NY Times and Epicurious.