Lemon Ricotta and Spinach Fettuccine

1 package of spinach fettuccine (I prefer to use fresh instead of the dried pasta. It is usually found in the refrigerated section of the store, by the packaged tortellini and ricotta cheese.)

1 zucchini, diced

1-2 cloves of garlic, chopped
EVOO
Salt
Pesto sauce, jarred

Herbed lemon ricotta (follow this recipe)
A couple handfuls of fresh baby spinach

2 green onion sprigs, diced

Boil fettuccine in salted water according to directions on package. In the meanwhile, sauté zucchini.

In a small sauce pan over med-high heat, sauté zucchini in EVOO with garlic for about 2-3 minutes. Season with salt.

Drain pasta. Toss with pesto sauce and then mix in fresh spinach and green onions. Top with zucchini and ricotta mixture.

For more lemon flavor, sprinkle pasta with fresh lemon juice. Enjoy!