Penne with zucchini, lemon, ricotta & fresh herbs

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How to make Penne with zucchini, lemon, ricotta & fresh herbs

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 500g penne rigate
  • 750g zucchini, ends trimmed
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 large garlic cloves, crushed
  • Grated zest of 2 lemons
  • 250g full fat ricotta, crumbled
  • 1 cup chopped mixed herbs (to include basil, chives and parsley)
  • 35g (1/3 cup) freshly grated parmesan
  • Salt & pepper
  • Extra parmesan, to serve

Method

  • Step 1 Cook pasta in a large pan of lightly salted, boiling water and return to the boil. Cook for 10-12 minutes until just cooked. Drain well and return to pan.
  • Step 2 Meanwhile, cut zucchini into 5mm thick slices. Heat the oil in a large frying pan and fry the zucchini, garlic and lemon zest with some salt and pepper over a medium heat for 5-6 minutes until lightly golden.
  • Step 3 Stir into the drained pasta with the lemon juice, ricotta, herbs and parmesan. Season to taste and serve with extra grated parmesan.

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