Quick courgette and lemon pasta
- 150g (5oz) pappardelle pasta
- 1 teaspoon olive oil
- 1 courgette, grated
- 1 clove garlic, peeled and crushed
- Finely grated zest and juice of 1 lemon
- 3 tablespoons ricotta cheese
- Cook the pasta in boiling, salted water for 10 mins.
- Heat the olive oil in a pan, stir in the grated courgette and garlic and cook for 3 mins.
- Add the lemon zest and juice and the ricotta cheese.
- Drain the pasta, season well and stir in the courgette mixture.