Zucchini Chilli and Ricotta Pasta

Serving size: Serves 4

Cooking time: Less than 30 minutes

Special options: Nut free, Vegetarian

Course: Main

Favourite flavours: Easy recipes, Pasta

INGREDIENTS

300g thin spaghetti (spaghettini)

60ml extra virgin olive oil

1 small red chill, finely chopped

1 garlic clove, finely chopped

2 medium zucchinis, coarsely grated

zest of a lemon

150g fresh ricotta

60g parmesan, finely grated

30g butter

sea salt and freshly ground black pepper

METHOD

Bring a large saucepan of salted water to the boil; place spaghetti in the boiling water and cook until al dente.

Working quickly, drain spaghetti in a colander; use the same saucepan to heat the olive oil to a medium temperature. Add the chilli, garlic, zucchini and lemon zest. Sweat gently for 1 minute but do not allow to brown. 

Toss the hot pasta back into the saucepan and add the ricotta, half the parmesan and all the butter. Toss together and season. 

To serve divide between two warmed bowls and top with remaining parmesan.