new recipe

_ “The Art of Cooking”

f This article is published in Canadian Living’s “The One Dish Collection.” What I love
about this recipe is how light it is. Being a student makes it pretty easy to eat too many
carbs when you're on the run, and pasta can be such a delight. Not that this recipe contains
any LESS carbs . . . however it certainly does not make you feel heavy and weighted down
after your meal. It is also super easy to make and takes only a few minutes.

Ingredients:

-4 cups medium or large shell pasta

-1/2 cup ricotta (they recommend using the full-fat variety)
~1 tsp grated lemon zest

Ye tsp salt

Ys tsp pepper

2 zucchini

1 thsp extra-virgin olive oil

2 tbsp thinly sliced fresh mint

2 tbsp thinly sliced green onion (green part only)

2 tbsp lemon juice

Directions;

} |. In a saucepan of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Resery-
ing 2 cup of the cooking liquid, drain pasta.

2. In large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the re-
served cooking liquid.

3. Meanwhile, quarter each zucchini lengthwise. Cut away core; cut diagonally into slices.
4. In skillet, heat oi! over medium-high heat; sauté zucchini until tender, about 5 minutes.
Add to pasta along with mint, green onion, lemon juice and enough of the remaining cook-
ing liquid te create desired creaminess; toss to coat.

It is highly recommended that you purchase this cookbook! It is packed full of awesome
recipes to get you through a long week of classes,

by Darcie Smith