Ingredients
- 300g pasta (e.g., penne or fusilli)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 medium courgettes, sliced
- 200g ricotta cheese
- 50g Parmesan cheese, grated
- 1 lemon, zested and juiced
- 1 tbsp chopped fresh basil
- Salt and pepper to taste
- Extra basil leaves, for garnish
Method
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for another minute.
- Add the courgettes to the pan and cook for 8-10 minutes until tender and starting to brown.
- Reduce the heat to low and stir in the ricotta cheese. Cook for 2 minutes until the ricotta is warmed through.
- Add the cooked pasta to the pan and toss to combine. Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Serve the pasta topped with fresh basil leaves and extra Parmesan cheese if desired.
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