Servings: Makes 4 servings
Bring a large pot of salted water to a boil. Cook orecchiette according to package directions. Drain well and transfer to a large bowl; toss with 1 1/2 Tbsp. olive oil.
Meanwhile, cut zucchini in half lengthwise and then in half again to form spears. Slice crosswise into 1/2-inch pieces. In a large skillet set over medium-high heat, heat remaining olive oil. Add zucchini and cook 4 minutes or until just soft, stirring occasionally. Add tomatoes and cook 2 to 3 minutes more, stirring occasionally.
Reduce heat to medium low. Stir in orecchiette, pesto, ricotta, lemon zest, salt, and pepper until combined. Remove from heat and stir in Parmesan; serve immediately.
From the May 2008 issue of O, The Oprah Magazine
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