Zucchini Pasta with Ricotta
2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound linguine
Finely grated zest of 1 lemon
1/2 cup ricotta
Preheatoven to 450. Brush two rimmed baking sheets with oil. Arrange zucchiniin a single layer on sheets and brush tops with oil; season with saltand pepper. Roast zucchini until tender and lightly golden in parts, 25to 30 minutes, rotating sheets halfway through.
Meanwhile,in a large pot of boiling salted water, cook linguine according topackage instructions. Drain pasta and return to pot. Add oil, lemonzest, and zucchini and toss to combine. Serve pasta topped with ricotta.