Zucchini Linguine with Ricotta, Lemon and Pine Nuts

Shaving vegetables into noodles isn’t something new, but it tends to be a technique that is common in raw food diets. In this recipe, we cook the zucchini noodles and serve them warm with linguine. This gives the heartiness of pasta, balanced with the lightness of fresh vegetables. A nice shot of lemon juice brightens up the dish—perfect for welcoming the warm summer nights coming our way.

  • By Chef Brian Skinner
  • April 11, 2016
Image Author: Kevin Clark
  • Yield: Serves 4


4 medium zucchini, shaved
into noodles

500 grams linguine

500 grams ricotta cheese

2 lemons, zest and juice

¼ cup extra-virgin olive oil

¼ cup toasted pine nuts

1 bunch fresh basil

Salt and pepper to taste


Cook linguine, then drain and set aside. If you have a mandoline or spiralizer this recipe is a heck of a lot easier, but it still works with an old-fashioned knife. Slice the zucchini into long strips—save the seedy middle part for another use, as it doesn’t make the best “noodles.”

Preheat a large frying pan or wok, then sauté the zucchini noodles in a splash of olive oil and a pinch of salt for 3 to 4 minutes or until zucchini is just soft. Add warm linguine, olive oil, salt and pepper to the zucchini noodles. Once everything is hot, plate it up and garnish with basil leaves, dollops of ricotta, a sprinkle of pine nuts, and lemon juice and zest.

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