Pasta con zucchini e ricotta

What’s that? Another simple pasta recipe? The best thing about treating yourself to really good seasonal ingredients is that you rarely need to do much to them. Mother nature has done the hard work to make it delicious, it’s the cooks job to simply show it a bit of heat and get it on a plate. Then add a lot of cheese to it. See below:

INGREDIENTS:

-500g small young courgettes

-2 garlic cloves, peeled and chopped

-200g pasta

-200g ricotta cheese

-1/2 bunch fresh basil, shredded

-50g Parmesan, freshly grated

-Good extra virgin olive oil

METHOD:

1. Trim the courgettes, then blanch whole in boiling salted water for about 2 minutes.
2. Drain, cool and slice at an angle, about 1 cm thick.
3. In a saucepan heat the olive oil and cook the garlic until soft.
4. Add the courgette slices and toss over a low heat for 4-5 minutes.
5. Cook the pasta in plenty of boiling salted water, then drain well.
6. Add to the courgettes, then crumble in the ricotta. Season, toss together and add the basil and Parmesan. Finish with good drizzle of your finest olive oil! Buon appetito!