2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper
2 small zucchini, sliced in half moons
2 cups cherry tomatoes, halved
1-2 cups frozen peas
1 pound penne pasta
1 tablespoon fresh mint, chopped
Ricotta cheese for serving

Bring a large pot of salted water to a boil. Stir the penne 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.