Ingredients
2 tablespoon olive oil
400g (approx. 3 large) mixed courgettes (zucchini), finely sliced
2 cloves garlic, crushed
1 large red chilli (seeds removed), finely chopped
Salt and pepper to taste
Grated zest and juice of 1 Lemon
200g fresh ricotta
4 tablespoons fresh herbs chopped (parsley, chives, mint)
Method
Cook pasta according to packet directions in a large pan of salted, boiling water.
Meanwhile, heat the oil in a large fry pan on medium heat. Add zucchini, garlic, chilli and lemon zest and stir fry until golden for about 5 minutes. Remove the pan from the heat and add the lemon juice.
Drain pasta, reserving ¼ cup cooking liquid and return pasta to the pan.
Stir through the zucchini mix with cooked pasta, adding the reserved liquid if needed.
Combine the ricotta, lemon and herbs and set aside.
To serve, place pasta on each plate with the ricotta mix divided equally (approx. 50g) on top.