SERVES 4
PREPARATION 10 MNS
COOKING 15 MINS
400g (13oz) fusilli
2tbsp extra virgin olive oil
1 clove garlic, crushed
3 courgettes, trimmed and cut into rounds
1/2tsp dried chilli flakes
250g (8oz) ricotta
2tbsp chopped fresh mint
2tbsp chopped flat leaf parsley
Grated rind 1 lemon
Extra virgin olive oil, to drizzle
50g (13/4oz) freshly grated Parmesan
1. Cook the pasta in a large saucepan of boiling salted water, following the packet instructions until al dente.
2. While the pasta is cooking, heat the oil over a moderate heat in a large saucepan and add the garlic and courgettes. Cook until the courgettes are beginning to brown, about 5-6 minutes. Stir in the chilli and ricotta and cook, stirring until warmed through.
3. Drain the pasta, reserving half a cup of water, and return to the pan. Add the courgette mixture and mix through. If it's a little dry for your taste, add the reserved water. Sprinkle with the herbs and lemon rind. Drizzle with extra virgin olive oil and serve with Parmesan.
TIP
Any nice chunky pasta, like penne or macaroni, works with this dish. Don't omit the grated lemon rind as it really adds a delicious burst of flavour to the dish.