Step 1

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package instructions until al dente.

Step 2

Towards the end of cooking reserve 3/4 cup of pasta cooking water.

Step 3

Wash the lemons and use a vegetable peeler to zest them, avoiding the white pith.

Step 4

In a blender, combine the ricotta cheese, lemon zest, and 1/4 cup of olive oil. Blend until smooth and creamy. Set aside.

Step 5

While the pasta water comes to a boil, heat a large skillet over medium-high heat.

Step 6

Add 1.5 tablespoons of olive oil and sauté the onion until softened, about 3-5 minutes.

Step 7

Add the zucchini and continue sautéing until tender and slightly golden, about 4-5 minutes.

Step 8

Stir in the peas and cook until warmed through, about 2-3 minutes.

Step 9

Remove the vegetables from the skillet and set aside.

Step 10

In the same skillet over medium heat, add the remaining 1.5 tablespoons of olive oil. Add the garlic and red pepper flakes, and sauté until fragrant, about 1-2 minutes.

Step 11

Reduce the heat to low, then add the lemon ricotta mixture to the skillet and the parmesan cheese. Stir well.

Step 12

Gradually whisk in the reserved pasta water, a little at a time, until the sauce reaches your preferred thickness and is smooth and creamy. Ensure the heat is kept low to prevent curdling.

Step 13

Add the cooked pasta and sautéed vegetables to the skillet. Toss until the pasta is well coated with the sauce.

Step 14

Turn off the heat and stir in the chopped basil, parsley and lemon juice. Season with salt and freshly ground black pepper to taste.