Pasta with Zucchini, Cherry Tomatoes & Peas

 serves 4
2 Tbsp olive oil
2 garlic cloves, thinly sliced
1/2 tsp crushed red pepper
2 small zucchini, sliced in half moons
2 cups cherry tomatoes, halved
1 cup frozen peas
1lb penne pasta
1 Tbsp fresh mint, chopped
Ricotta cheese for serving

Bring a large pot of salted water to a boil. Stir the pasta into the boiling water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but firm. Usually about 12 minutes.

In a large skillet, heat olive oil, crushed red pepper and garlic over medium heat. Cook until garlic becomes fragrant. Add zucchini and continue to cook, stirring occasionally about 5 minutes. Add 1/4 cup of pasta water, peas and tomatoes; cook 2 minutes. Remove from heat until pasta is ready.

When ready drain pasta and add to the pan with the
 vegetables. Return skillet to low heat and add mint; toss

to coat. Season with salt and a splash of olive oil. Dollop with ricotta cheese and serve immediately.

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