There is nothing like a light Summer pasta. This recipe uses fresh ricotta, grated zucchini, baby spinach and lemon to create an easy recipe for a quick weeknight dinner or a fast weekend brunch!
20 Minutes. A fantastic Summer pasta.
250g fresh ricotta
2 sprigs mint
1 long red chilli (optional)
1 handful rocket
Bring a large pot of salted water to the boil. Add pasta, stirring frequently for a minute. Bring back to the boil. Cook for 7 minutes until al dente. Prepare veg whilst pasta is cooking. Drain the pasta and return to pot.
Finely chop mint leaves. Grate the zucchini. Finely dice the chilli (optional/to your taste). Combine in a bowl with ricotta, lemon zest, juice of half the lemon, a drizzle of olive oil, salt and pepper.
Finish & serve
Stir ricotta mixture and rocket into the pasta. Season with salt and pepper. Serve immediately into bowls with a wedge of lemon and a drizzle of olive oil.
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