Name: Courgette & ricotta pasta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tbsp olive oil -; 1 shallot , finely chopped -; 4 courgettes , halved and thinly sliced -; 3 garlic cloves , finely chopped -; 300g pasta shapes -; small bunch basil , most chopped -; zest 1 lemon -; 50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional) -; 50g pine nut , toasted -; 250g tub ricotta -

Ingredients for - Courgette & ricotta pasta

1. 2 tbsp olive oil

2. 1 shallot , finely chopped

3. 4 courgettes , halved and thinly sliced

4. 3 garlic cloves , finely chopped

5. 300g pasta shapes

6. small bunch basil , most chopped

7. zest 1 lemon

8. 50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional)

9. 50g pine nut , toasted

10. 250g tub ricotta

How to cook deliciously - Courgette & ricotta pasta

1 . Stage

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.

2 . Stage

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.