Ricotta and Zucchini Pasta
- 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