4 cups (1 L) medium shell pasta or large shell pasta
1/2 cup (125 mL) ricotta cheese
1 tsp (5 mL) grated lemon rind
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) extra-virgin olive oil
2 tbsp (30 mL) thinly sliced fresh mint
2 tbsp (30 mL) thinly sliced green onion, green part only
2 tbsp (30 mL) lemon juice
In saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. In large bowl, toss together pasta, ricotta, lemon rind, salt, pepper and half of the reserved cooking liquid.
Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
In skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta along with mint, green onion, lemon juice and enough of the remaining cooking liquid for desired creaminess, tossing to coat.