Zucchini and Almond Linguine

Cook the linguine in boiling salted water until al dente, then drain and reserve some of the cooking water. Meanwhile, fry the zucchini in the oil for 5 mins until just starting to crisp. Add the garlic and cook for 1 minute more, then pour in 150ml of cooking water and the ground almonds. Stir in the lemon zest, season well, and cook for 3 mins to thicken.
Add the pasta to the pan and toss to coat in the sauce. Serve the zucchini linguine on two plates and top with a big dollop of ricotta, the basil leaves, a good squeeze of lemon and a drizzle of olive oil. Finish with some cracked black pepper, and enjoy.

10 mins

2 serving

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