Ricotta and Zucchini Pasta
Ricotta and Zucchini Pasta

Ingredients

Method

  • 200g linguine, cooked to packet instructions
  • 3 tbsp olive oil
  • 400g zucchini, finely sliced
  • 2 garlic cloves, sliced
  • 30g ground almonds
  • 1 lemon, zest and a squeeze of juice
  • 100g ricotta
  • Handful of torn basil
  • Salt and pepper
  • Heat the oil in a large pan. Add the zucchini, and cook for 5 mins - you want them to start crisping up. Add the garlic, cook for a minute more, then pour in 150ml of pasta water, the ground almonds, and lemon zest. Cook for a minute or two to thicken the sauce.
  • Add the pasta to the pan and toss to coat the sauce for a minute. Serve on two plates, topped with a big dollop of ricotta, a squeeze of lemon, and a drizzle of olive oil.
10 mins
2 serving
This recipe pairs perfectly with the Dr. Loosen Pinot Blanc 2016 from Mosel, Germany.

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