Fettuccine with Lemon Ricotta and Zucchini Recipe

Fettuccine (340g)

olive oil

Peel of 1 lemon (finely grated)

large zucchini (halved lengthwise and cut into ribbons)

large yellow summer squash (halved lengthwise and cut into ribbons)

medium carrots (cut into ribbons)

Juice of 1 lemon

chives (chopped)

parsley (chopped)

Ricotta cheese (250g)

Salt & pepper