Zucchini and Ricotta Penne
Zucchini and Ricotta Penne



  • 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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