Preparation

• Heat 1/4 cup of the oil in a large skillet over medium-high heat until shimmering. Add the zucchini, 1 tsp. salt, and the pepper flakes, and cook, stirring often and adjusting the heat as needed, until the zucchini is softened and beginning to break down, about 20 minutes. If the pan begins to dry out during cooking, add water 1 Tbs. at a time up to 1/4 cup. Keep warm.
• Meanwhile, bring a large pot of well-salted water to a boil.
• 在一个中等大小的碗里,将意大利乳清干酪、柠檬汁, the remaining 1 Tbs. oil, the parsley, tarragon, 1/4 tsp. salt, and a few grinds of pepper, and mix well.
• Add the pasta to the water, and cook according to package directions until al dente. Reserve a little of the cooking water, drain, and then add the pasta to the pan with the zucchini. Add the Parmigiano, and toss to combine. If dry, add a little of the cooking water. Season to taste with salt and pepper.
• Divide the pasta among four bowls. Top with the ricotta, sprinkle with the lemon zest, if you like, and basil, and serve.