INGREDIENTS:

3 courgettes, sliced
350g penne pasta
extra virgin olive oil
2 cloves garlic, chopped
1 lemon, zested
bunch of basil and mint
150g ricotta cheese

PREPARATION:

  1. Griddle courgettes until golden, with griddle marks.
  2. Cook the pasta according to the packet's instructions.
  3. Mix courgettes and pasta together with olive oil, the garlic, lemon zest and roughly torn basil and mint.
  4. Dot with ricotta cheese.
Published in Pasta