This recipe is very simple, if all the ingredients are already prepared the sauce can be cooked while the pasta is cooking.
Preparation time 10 mins
1 pack good quality linguine (we suggest Pasta Mennilli)
4 small zucchini cut into small pieces
2 cloves garlic chopped
1/2 long red chilli seeds removed and finely chopped
1 handful breadcrumbs (or to save time 2 slices lightly toasted good quality bread chopped into small croutons)
2 tbspns fresh ricotta (we suggest Myrtleford buttermilk ricotta)
1 handful grated Parmesan
1 tbspns chopped flat leaf parsley
1 tspn finely grated lemon rind
salt, pepper and olive oil
Bring a large pot of water to the boil.
Heat a large frypan over medium heat then add a generous couple of slugs of olive oil.
Add a generous amount of salt to the water and then add the pasta.
Add garlic, chilli and zucchini to the frypan and fry for a few minutes until zucchini is golden. Add breadcrumbs and fry for a couple of minutes until golden. Zucchini should still have some bite to it.
When pasta is al dente. Drain (reserving a little water) and add the pasta and a little of the cooking water to the frypan mix briefly then remove from heat. Add parsley, lemon rind, Parmesan, salt pepper and a squeeze of lemon juice to taste.
Serve by itself or with a simple salad and with extra Parmesan.