Ricotta & Spinach Rigatoni with Fried Zucchini

Heat avocado oil in a pan over medium heat. Add zucchini slices and fry until golden on both sides. Set aside on a paper towel-lined plate.

Bring a large pot of water to a boil. Add 0.5 tablespoon salt and cook pasta until just under al dente (about 2 minutes less than package instructions).

In a bowl, mix ricotta, salt, lemon zest, Parmesan, black pepper, and 2 tbsp pasta water until smooth. (For a silkier texture, blend using a food processor or hand mixer.)

In a large pan over medium heat, spray avocado oil and sauté garlic for 30 seconds. Add spinach and 2 tbsp pasta water, and cook for 1-2 minutes until wilted and most of the water has evaporated.

Add cooked pasta, ricotta mixture, and grated Parmesan. Stir in 4 tbsp pasta water and cook until the sauce is creamy and pasta is done. Add more pasta water if needed to loosen the sauce.

Serve hot. Top with crispy zucchini, a drizzle of olive oil, black pepper (if using), and extra Parmesan.