Fettuccine With Creamy Zucchini Sauce

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Washington Post


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12 ounces dried fettuccine pasta

2 tablespoons olive oil, plus 1 teaspoon as needed (optional)

2 to 3 large (about 1 1/4 pounds) zucchini and/or squash

1 large clove garlic

8 ounces fresh ricotta cheese

Coarse kosher salt

Freshly ground black pepper

3 to 4 basil leaves, for garnish

2 tablespoons freshly grated Parmigiano-Reggiano cheese, for garnish (optional)

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