Ingredients
The following ingredients have 4 Servings
- 250 g Dry pasta linguine
- 1 tbs Olive oil
- 2 clove(s) Garlic thinly sliced
- 1 whole Fresh red chilli deseeded, finely chopped
- 2 medium Zucchini coarsely grated
- 2 tbs Fresh lemon rind finely grated
- 2 tbs Lemon juice
- 125 g Reduced-fat ricotta cheese crumbled
- 0.75 cup(s) Fresh mint coarsely chopped
Instruction
- Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Cook pasta in boiling salted water, following packet instructions, or until just tender. Drain, reserving 1/3 cup (80ml) cooking liquid. Return pasta to pan.
- Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook garlic and chilli, stirring, for 1 minute or until fragrant. Add zucchini and cook, stirring, for 2–3 minutes or until light golden. Season with salt and pepper.
- Add rind, juice, ricotta, mint, zucchini mixture and reserved cooking liquid to pasta and toss to combine. Serve.