Zucchini & tomato pasta, topped with a zesty ricotta.
Serves 4
Ingredients
4 large garlic cloves – thinly sliced
3 zucchini – thinly sliced
1/3 cup extra virgin olive oil
Pinch of chilli flakes
Zest of half a lemon
1/3 cup white wine
1 cup Italian parsley
1 punnet of cherry tomatoes – Halved
1 tsp honey
350g dried fettuccine
250g Ricotta
Zest of half a lemon
Juice of 1 lemon
1 tsp honey
Handful of fresh basil
Instructions
Get a large pot of water boiling. Slice and dice the ingredients and set aside.
Using the 26cm Le Creuset pan, add the olive oil and turn the heat to a low/medium temp.
Add the garlic, zucchini and a pinch of chilli flakes. Add a pinch of S & P and stir.
Grate in the zest of half a lemon, stir and then add the wine.
Add the pasta to the boiling water and cook as per the packet instructions.
Mix the zest ricotta ingredients together, set aside.
Add the fresh parsley to the zucchini, stir well then add the cherry tomatoes and honey. Let this simmer away until the pasta is cooked.
Reserve ½ a cup of water. Add the pasta and some of the pasta water to the pan and toss well. Fold in the fresh basil leaves and dot the ricotta over the top.
Drizzle with a touch more extra virgin over the top and serve immediately. Enjoy x
