Zucchini and Almond Linguine

Cook the pasta in boiling salted water until al dente, then drain and reserve the cooking water. Meanwhile, fry the zucchini in the oil for 5 mins, or until starting to crisp. Add the garlic to the pan and cook for 1 minute more, then add 150ml of the cooking water to the mixture along with the almonds and lemon zest. Season well and cook for 2 mins to slightly thicken.
Add the pasta to the pan and toss to coat in the sauce. Cook for a minute, adding another splash of water if necessary. Serve in 2 bowls topped with the ricotta, torn basil and a squeeze of lemon juice, along with plenty of ground black pepper. Delicious!

20 mins

2 serving

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