Spaghetti with zucchini, mint and pecorino ricotta

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Zucchini220 g
• Ricotta80 g
• Pecorino15 g
• Extra virgin olive oil8 g
• Mintto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Put a pan of water on for the pasta. Meanwhile wash the courgettes, trim them and slice them into thin rounds.
2. In a large frying pan heat the oil over a medium-high heat and sauté the courgettes for 6 minutes, stirring often, until golden at the edges but still firm; salt them at the end.
3. When the water boils, salt it and cook the spaghetti for the time on the packet, until al dente.
4. Meanwhile, in a large bowl, mix the ricotta with the grated pecorino and the chopped mint leaves; just before draining add a small ladleful of cooking water and stir until it becomes a smooth cream.
5. Drain the spaghetti, tip them into the bowl with the cream and the courgettes and toss quickly, loosening with more cooking water if needed. Serve with freshly ground black pepper.