ZUCCHINI, LEMON & RICOTTA LINGUINE

SERVES 4 PREP 5 MINS COOK 5 MINS

250g 250 linguine li i pasta, wheat h flour, flfl fresh, uncooked 1 tbsp olive oil 2 cloves fresh garlic, thinly sliced 1 whole fresh red chilli, deseeded, finely chopped 2 medium zucchini, coarsely grated 2 tbsp fresh lemon rind 2 tbsp lemon juice 12g reduced-fat ricotta cheese, crumbled ¾ cup fresh mint, coarsely chopped

1 Cook C k pasta in i a large l saucepan of fb boiling ili salted ld water, following packet instructions, until just tender. Drain, reserving ¹⁄ 3 cup (80ml) cooking liquid. Return pasta to pan.

2 Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook garlic and chilli, stirring, 1 min until fragrant. Add zucchini and cook, stirring, 2-3 mins until light golden. Season.

3 Add rind, juice, ricotta, mint, zucchini mixture and reserved cooking liquid to pasta and toss to combine.