Creamy Zucchini Pasta in Less Than 20 Minutes

[A guide to hand-made pasta, cooking with ricotta, and more.]( If you are unable to see the message below, [click here]( to view. [Epicurious]( COOK THIS NOW --------------------------------------------------------------- [Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon]( [Homemade Fettuccine Pasta with Parsley Final Show Blue Bowl Wooden Spoon on Marble / Photo by Emma Fishman, Food Styling by Kat Boytsova]( [Facebook]( [Twitter]( [Pinterest]( [Google Plus]( This simple pasta delivers big on bright summer flavor, and gives you a good excuse to work through your zucchini surplus. [View Recipe]( THE DAILY ROUND-UP --------------------------------------------------------------- Our best recipe collections and seasonal tips [Homemade Fettuccine Process Shot Red Pasta Maker Machine Hands / Photo by Emma Fishman, Food Styling by Kat Boytsova]( [Make Pasta From Scratch and Feel Like a Hero]( [View Gallery]( [Ricotta Gnudi with Pomodoro Sauce / Ditte Isager]( [54 Ways to Cook With Ricotta]( [View Gallery]( [Pesto Pasta / Photo by Chelsea Kyle, Food Styling by Mindy Fox]( [Turn One Batch of Pesto Into 14 Different Dinners]( [View Gallery]( TRENDING RECIPES --------------------------------------------------------------- [1]( [Pasta with Burst Cherry Tomato Sauce]( --------------------------------------------------------------- [2]( [Diner-Style Bacon for a Crowd]( --------------------------------------------------------------- [3]( [Greek Lamb Burgers with Spinach and Red Onion Salad]( --------------------------------------------------------------- [4]( [Lemon Ice]( --------------------------------------------------------------- [5]( [Spice-Rubbed Grilled Pork Chops]( --------------------------------------------------------------- [Exclusive Offer to Subscribe to Bon Appetit magazine for just $12]( FOLLOW EPICURIOUS! [Epicurious on Facebook]( [Epicurious on Twitter]( [Epicurious on Pinterest]( [Epicurious on Google+]( For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@email2.epicurious.com, to your address book. To view our Privacy Policy click [here](. To unsubscribe click [here](. Copyright © 2017 Condé Nast. All rights reserved. Sent from Condé Nast Digital, 1 World Trade Center, 33rd Floor, New York, NY 10007 Attn: E-mail Coordinator