A light summery pasta dish made with a lemony ricotta and parmesan sauce, zucchini, kale, and gluten-free pasta. Perfect for a weeknight summer meal and can be served with your protein of choice.
1: Cook zucchini in olive oil in a pan over medium heat for 5-7 minutes.
2: Stir in kale, season with salt and pepper, and cook another 2-4 minutes or until vegetables are cooked to your liking. Turn off heat.
3: Meanwhile, cook your pasta, reserving about 1/2 cup of pasta water just before draining.
4: While pasta is cooking, make the sauce by mixing 1/2 of the parmesan with the ricotta, garlic, lemon juice and zest, olive oil, and salt and pepper. Set aside.
5: Mix drained pasta with vegetables, then mix in pasta sauce until everything is well combined, adding pasta water as needed to thin out the sauce.
6: Stir in another 1/2 cup parmesan before serving and enjoy!
