Summer pesto pasta

Instructions

1. Lightly spray a grill pan with cooking spray and heat over medium-high heat. Cook the zucchini ribbons in batches, for 30 seconds each side to lightly char. Transfer to a plate and set aside.
2. Meanwhile, add pine nuts to a large deep saucepan over a medium heat and cook, stirring, for 2 minutes or until golden. Remove from pan and set aside. Fill the same saucepan with water, three quarters full, add 1 teaspoon of salt and bring to a boil. Add lasagna sheets and peas, boil for 2-3 minutes or until pasta is al dente (just tender). Drain.
3. Add spinach and 1 tablespoon water to the same saucepan and cook, stirring, for 2 minutes or until leaves have wilted. Once wilted, add zucchini, peas, lasagna sheets, pesto and lemon zest and season with salt and pepper. Stir to combine and heat through.
4. Divide among 4 plates and top with ricotta. Sprinkle with basil, pine nuts and lemon zest. Serve with lemon wedges.