Fresh pasta cooks in less than half the time as dried pasta. Look for unflavored varieties or the spinach version in the deli section of your market. Ricotta salata is a variation of ricotta cheese that is salted, pressed, and dried. It can be sliced or grated. If it's unavailable, try feta cheese but be sure to decrease the added salt.
3 medium zucchini (about 1 pound)
3 tablespoons chopped fresh mint
4 ounces ricotta salata, crumbled
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 pound fresh fettuccine or linguine
1/4 cup toasted nuts, such as pine nuts, sunflower seeds, or pistachios
How to Make It
Bring a large pot of salted water to boil over high heat.
Meanwhile, cut zucchini into thin strips with a vegetable peeler; set aside. Combine mint and next 5 ingredients in a small bowl; set aside.
Cook pasta in boiling water according to package directions, adding zucchini during last minute of cooking time. Drain and transfer to a large serving bowl.
Stir in mint mixture, tossing to combine. Sprinkle with nuts.