Courgette, Ricotta and Mint Tagliatelle

Heat the oil and garlic together in a large pan, then add the courgettes and some seasoning, and cook for 10 mins to soften. Meanwhile, cook the pasta until al dente in boiling salted water.
Drain the pasta and add a ladleful of the pasta water to the courgettes, followed by the drained pasta. Add the lemon juice and zest, mint leaves, cheese and more black pepper, toss to combine and serve in plates topped with dollops of ricotta, more parmesan and a pinch of chilli flakes.

15 mins

4 serving

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