Boil a large pot of salted water, add ½ the package of pasta + cook 12 min or until al dente, then drain (reserving ¼ cup pasta water) + return to pot

Meanwhile, wash, then slice zucchini into ¼-inch rounds; heat 1 tbsp oil in skillet over med-high, add to pan, season with salt/pep + sauté 3-4 min until tender

Add ½ the container of ricotta to a skillet over medium heat; add the pasta water, 1-2 tsp lemon juice, ¼ cup parmesan + fave spices (we like garlic powder + herbs!); stir until creamy + hot

Combine pasta + zucchini with sauce then divide between plates—buon appetito!