Zucchini, Cherry Tomatoes & Peas

Ingredients  -  serves 4
2 Tbsp olive oil
2 garlic cloves, thinly sliced
Crushed red pepper to taste
2 small zucchini, sliced in half moons
2 cups cherry tomatoes, halved
1 cup frozen peas
8 oz 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 water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but firm...al dente.

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

When ready drain the pasta and add it to the pan with the
vegetables. Return the pan to low heat, add the mint and toss to coat. Season with salt and a splash of olive oil.

Dollop with ricotta cheese and extra mint. Serve immediately.