50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
50g pine nuts, toasted
250g tub ricotta
Heat the oil in a large frying pan.
Cook the shallot and courgettes for
8 mins until softened. When they are
just beginning to colour, add the garlic
and cook for 2 mins more.
Cook the pasta following pack
instructions. Drain, reserving a little
of the water. Tip the pasta into the
courgette pan with the basil, lemon
zest, Parmesan and pine nuts. Season,
dot over the ricotta and mix gently
so that you don’t break it up too
much. Serve sprinkled with extra
Parmesan, if you like.