Zucchini Ricotta Conchiglie 8 Steps
Bring a large pot of water to a boil and season generously with kosher salt.
Using a mandolin or a knife, shave the zucchini into thinly sliced coins.
Add your conchiglie into the boiling water and cook until al dente (for 1 minute less than the package suggests).
Meanwhile, heat a large stainless steel pan on medium-high heat and add in the olive oil. Once hot, add in the sliced zucchini and sauté until it begins to brown and break down -- stirring often. Add in the garlic and season with kosher salt and black pepper.
Add in the butter and allow it to melt, then add in 1/2 cup of starchy pasta water and simmer the liquid down until it begins to thicken.
Drain the conchiglie and immediately add it to the sauce. Add in the Parmesan and continuously mix to emulsify the sauce.
Add in your lemon juice and zest and adjust seasoning with kosher salt and black pepper.
Divide the pasta into two bowls. Dollop the ricotta over top, and garnish with freshly torn basil, more Parmesan and black pepper.