Zucchini and Carrot Ribbon Pasta

Boil water and cook the pasta. Mix together 2 tablespoons of olive oil, lemon juice, and lemon zest in a small bowl and let it sit while you cook the rest of the meal. Mix the ricotta cheese with salt and pepper in a separate bowl and set aside.

Briefly sauté peeled carrot and zucchini with the remaining tablespoon of olive oil, just until the vegetables soften a little bit. Put the cooked vegetables in a large bowl.

Drain the pasta and add it to the vegetables. Pour the lemon-olive oil over the pasta and vegetables; stir gently. Add the ricotta cheese and stir again. Serve the pasta topped with grated Parmesan cheese.

This makes probably 3 servings or even 4 small servings, but I feed a very hungry man.