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

Serves 4

Ingredients

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

Method

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.