for 4 person

Courgette

2 tbsp	olive oil
800 g	courgettes, cut in half lengthways and then into slices
½	organic lemon, thinly sliced
5 sprig	oregano, finely chopped
3 sprig	peppermint, finely chopped
¾ tsp	salt
a little	pepper

Pasta

400 g	pasta (e.g. spelt penne)
	salted water, boiling
125 g	ricotta

How it's done

Courgette

Heat the oil in a non-stick frying pan. Add the courgette, lemon and herbs, fry for approx. 10 mins., stirring occasionally, then season.

Pasta

Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Add the ricotta and cooking water to the same pan, stir until smooth. Add the pasta and courgette, mix and heat gently.

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