Zesty Summer Pasta in 30 Minutes

Instructions:

1. Zest the lemon directly into a small bowl and add the lemon juice and olive oil.
2. Heat 1 tbsp of the olive oil in a skillet over medium-high heat. Add the zucchini slices and sear until they develop a mahogany-colored crust, about 3-4 minutes per side. Remove zucchini from the pan and set aside.
3. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package instructions for al dente.
4. Before draining, scoop out 1 cup of the cloudy pasta water and set it aside. Drain the pasta.
5. In the same skillet used for the zucchini, add the remaining oil and sauté sliced garlic and red pepper flakes until the garlic is translucent and smells nutty, about 60 seconds.
6. Turn the heat to low. Return the pasta and seared zucchini to the pan.
7. Pour in the lemon mixture and 1/2 cup of reserved pasta water. Toss vigorously for 2 minutes until the sauce emulsifies and coats the pasta.
8. Remove from heat. Stir in the ricotta, parmesan, and torn basil.