Spelt Pasta with Zucchini, Ricotta, and Lemon

The spelt pasta with zucchini, ricotta, and lemon is a fresh and light dish, perfect for spring or summer. Here is the recipe you can follow:

Ingredients

• 320 g of spelt pasta (penne or fusilli)
• 2-3 medium zucchinis
• 250 g of fresh ricotta cheese
• Grated zest of 1 organic lemon
• Juice of half a lemon
• Extra virgin olive oil
• Salt and black pepper to taste
• A handful of fresh basil
• Grated Parmesan cheese (optional)
• 1 clove of garlic (optional)

Preparation

1. Start by washing and slicing the zucchini into thin rounds or half-moons, depending on your preference.
2. If you want an extra touch of flavor, you can sauté a clove of garlic in its skin in extra virgin olive oil and then remove it before adding the zucchini. Otherwise, you can simply sauté the zucchini directly in hot oil.
3. Cook the zucchini until they become tender but still crisp.
4. Add the grated lemon zest to the zucchini and mix well.
5. Bring a pot of salted water to a boil and cook the spelt pasta following the package instructions, until ‘al dente’.
6. Drain the pasta, reserving some of the cooking water.
7. In a large bowl, mix the ricotta with the lemon juice and add a little of the pasta cooking water to get a softer and more fluid cream.
8. Add the cooked pasta to the bowl with the ricotta cream and mix well.
9. Fold in the cooked zucchini and a handful of hand-torn fresh basil.
10. Season with salt and pepper, mix again ensuring all the ingredients are well distributed.
11. Serve the spelt pasta with a drizzle of raw extra virgin olive oil and, if liked, a sprinkling of grated Parmesan cheese.

Curiosity

Spelt pasta is particularly appreciated for its rustic flavor and its nutritional properties, being rich in fiber. The combination with the freshness of zucchini, the creaminess of the ricotta, and the aroma of lemon creates a very pleasant and genuine balance of flavors. This dish can be an excellent solution for a summer lunch or a light dinner.