1 lb. pasta 

1 T. olive oil

1 small onion, diced 

2 large zucchini, diced

Zest of one lemon

1 T. butter 

1/4 C. ricotta

Two green onions, sliced

Salt and pepper

Edible flowers (optional)

Prepare pasta according to package instructions. Drain and reserve pasta water.

Meanwhile, heat oil in a large sauté pan over medium heat. Add onions and zucchini and sweat until tender and onions are translucent. Try not to carmelize. If they begin to brown add a pinch of salt and reduce heat. Add lemon zest and butter. Add pasta and about 1/2 C. reserved pasta water. The sauce should coat the pasta but not be soupy.  Add additional pasta water if necessary.   Remove from heat and add sliced green onions (green parts only). Season with salt and pepper and taste. Adjust seasoning accordingly. Serve with dollops of ricotta cheese and flowers, if desired.

%d bloggers like this: