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Ingredients
Method
- 2 tbsp olive oil
- 1 chopped shallot
- 4 zucchini, thinly sliced
- 3 chopped pasta cloves
- 300g penne, cooked al dente
- Small bunch of basil, chopped
- 1 lemon, zest only
- 50g grated parmesan
- 50g toasted pine nuts
- 250g ricotta
- Heat the oil in a large pan and cook the zucchini and shallot for about 8 mins. Add the garlic, cook for 2 mins more, then tip in the cooked pasta with the basil, lemon, pine nuts and parmesan. Loosen with a little pasta cooking water, dot with ricotta and gently mix to combine. Serve with a sprinkling of parmesan and some more basil, and enjoy.
15 mins
4 serving
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