Fried Courgette and Almond Linguine

Cook the pasta in boiling salted water for 8 mins or until al dente. Drain and reserve the cooking water. Meanwhile, heat the oil in a large frying pan and fry the courgettes for 5 mins, stirring occasionally until they start to crisp up. Add the garlic and cook for 1 minute more.
Add 150ml of the cooking water to the pan and stir in the lemon zest and ground almonds, then season well and cook for 1 minute or so to thicken. Add the pasta to the pan, toss to coat, then serve topped with the ricotta, basil and a squeeze of lemon juice and a drizzle of olive oil. Season with black pepper to finish.

10 mins

2 serving

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