Courgette pasta with ricotta and lemon

This courgette pasta with ricotta, lemon and mint is perfect for Spring, full of fresh flavour and bright colours. It comes together in around 20 minutes making it a perfect weeknight meal, or for any occasion really! Serves 2 150g fresh pasta 1 courgette, thinly sliced into half moons 1/2 large red chilli, finely chopped 3 garlic cloves, sliced 1 lemon 125g ricotta 20g parmesan, grated A few sprigs of mint, leaves stripped and finely chopped Olive oil Salt Pepper 1. In a pan over medium-high heat, add a good glug of olive oil, followed by the garlic, chilli and courgette. Cook for around 10-15 minutes until softened and some pieces are beginning to break down. Boil pasta in heavily salted water (we used fresh but dried works too!) according to package instructions, then add straight to the courgette pan, along with the grated parmesan, mint, zest of the lemon and a splash of pasta water. Mix well until it comes together and season well with salt and pepper. 2. On your serving dish, spread a layer of ricotta and place the pasta on top, followed by more lemon zest and fresh mint. Enjoy!

Good

% Daily Values based on a 2,000 calorie diet