• prep: 0 hr
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servings:

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.

• Salt
• 1 pound fettuccine
• 4 tablespoons extra-virgin olive oil
• 3 or 4 garlic cloves, finely chopped or grated
• Zest of 1 to 2 lemons
• 2 medium- large or 4 small zucchini, cleaned but not peeled, and shredded
• Freshly ground pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 cup fresh whole-milk ricotta cheese, at room temperature

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