Pasta with zucchini, ricotta and mint
Ingredients
- 250g Wiechs Barossa Valley Egg Noodles
- 700g zucchini
- 1 clove of garlic
- 1 lemon (juice only)
- 35g parmessan
- 4 sprigs of mint
- 15 leaves of basil
- 2tbsp olive oil
- 250g ricotta cheese
Method
Fill a large pan with water, add a little salt, and bring the water to boiling temperature.
Cut the zucchini into 1cm dice, chop the garlic, grate the parmesan, chop the mint and basil, and set aside.
When the pan of water is boiling, add the pasta and cook for 5 minutes.
At the same time, heat a large frying pan, and add the olive oil. Turn the heat low, add the zucchini, and toss in the oil. Cook gently for 2 minutes, then add the garlic and cook for 2 minutes, stirring all the time. Add half the lemon juice, stir well, and remove from the heat.
Drain the pasta, keeping 1 cup of the cooking water. Place the pasta into the pan with the zucchini, add the parmesan and remove from the heat. Add the retained pasta cooking water, lemon juice, mint and basil and stir gently until the cheese has melted and the sauce is glossy and smooth.
Gently fold in half of the ricotta and spoon it into bowls.
Serve with black pepper and a spoon full of ricotta crumbled over the top.