👩🍳 Instructions
1
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (1–2 minutes less than package directions). Reserve 1 cup of the cooking water, then drain the pasta.
2
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced onion and a pinch of salt; cook until softened and starting to brown, about 5 minutes.
3
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Add zucchini and red bell pepper, sautéing until they develop golden edges but remain slightly firm, about 4–5 minutes.
4
Stir in the cherry tomatoes and cook until they blister and release some juice, 2–3 minutes. Add the spinach or arugula and cook until wilted.
5
In a small bowl, whisk together the ricotta, lemon zest, lemon juice, grated Parmesan, and 1/4 cup reserved pasta water until smooth. Season with salt, pepper, and red pepper flakes if using.
6
Return the drained pasta to the pot or a warmed large skillet off the heat. Add the sautéed vegetables and the ricotta mixture. Toss vigorously, adding more reserved pasta water a tablespoon at a time until the sauce coats the pasta evenly and is glossy.
7
Drizzle with a little extra-virgin olive oil, adjust seasoning, and serve topped with extra Parmesan and lemon if desired.
