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Ingredients
Method
- 3 sliced courgettes
- 350g penne
- Olive oil
- 2 chopped garlic cloves
- 1 lemon, zest only
- Bunch of basil and mint
- 150g ricotta
- Simply griddle the sliced courgettes until char-lined and cook the pasta in boiling salted water until al dente. Drain the pasta and toss with the courgettes, olive oil, garlic, lemon zest and torn herbs. Dot with ricotta, add a good grind of black pepper and serve.
15 mins
4 serving
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