Courgette, lemon & ricotta linguine
Fresh Pasta, raw
500 g, linguine
Calorie controlled cooking spray
2 clove(s), thinly sliced
Chilli, Green or Red
1 individual, deseeded and finely chopped
2 medium, coursely grated
Lemon Juice, Fresh
1 zest(s) of 1
170 g, crumbled
- Cook the pasta to pack instructions. Drain, reserving 120ml of the cooking water, then return the pasta to the pan.
- Meanwhile, mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the garlic and chilli and cook, stirring, for 1 minute or until fragrant. Add the courgettes and cook, stirring, for 2-3 minutes. Season to taste.
- Add the lemon zest and juice, ricotta, mint, courgette mixture and the reserved cooking water to the pasta and gently toss to combine. Season and serve garnished with the extra lemon zest.