Pasta with courgettes and ricotta

Serves: 4

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 1-2tbsp olive oil
• 2 clove(s) garlic, finely chopped
• 5 small courgettes, cut into batons (topped and tailed, quartered lengthways, then chopped)
• 1 large pinch chilli flakes
• 1 handful fresh mint leaves, chopped (a few reserved for garnish)
• 1 handful fresh basil, chopped (a few reserved for garnish)
• 200 gram(s) carton ricotta or mozzarella, torn
• 400g/14oz tubular pasta, such as strozzapreti pecorino cheese or fresh parmesan, grated, to serve

Method

1. Add 1tbsp olive oil to a deep-sided frying pan, then add garlic and cook on very low for a few secs (don't let it brown). Add a pinch of sea salt and some freshly ground black pepper. Put a large pan of salted water on to boil for pasta.
2. Add courgettes to oil and cook on a low heat for 8-10 mins, stirring. You may need to add some more olive oil. Add chilli flakes, mint leaves and basil, then stir. Next, add ricotta or mozzarella and cook a few mins till it melts and mingles with courgettes.
3. While that's cooking, add pasta to water and cook at a rolling boil for about 12 mins. Then drain and return pasta to pan with a little of cooking water. Add sauce to pasta and toss gently together. Sprinkle over pecorino or parmesan and some black pepper and spoon into bowls. Garnish with mint and basil.

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