How to Make It
Bring 8 cups of water to a boil in a large pot. Add pasta, and cook according to package directions. Reserve 1/4 cup cooking water. Drain well.
While pasta cooks, heat oil in a large nonstick skillet over medium-high. Add zucchini and tomatoes. Cook, stirring often, until zucchini is golden brown and tomatoes begin to burst, about 5 minutes. Remove from heat.
Add pesto, lemon juice, salt, pepper, drained pasta, and reserved cooking water to skillet; stir until combined. Sprinkle with lemon zest; dollop with ricotta cheese.
Also appeared in: Health, April, 2019