One Pot Lemon Butter Ricotta and Zucchini Pasta

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

3 tablespoons salted butter

1 small shallot, chopped

2 cloves garlic, chopped

2 tablespoons fresh thyme leaves

2 teaspoons lemon zest

red pepper flakes

1 pound short cut pasta

2 zucchini or yellow summer squash, grated (about 2 to 2 ½ cups grated)

4 cups low sodium chicken or vegetable broth

kosher salt and black pepper

1 cup whole milk ricotta cheese

½ cup shredded gouda or fontina cheese

1 cup fresh basil, roughly chopped

Directions at halfbakedharvest.com

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