This quick and easy dinner is packed with lots of fresh basil for a tasty meal.


226g pasta

1tbsp olive oil

226g ricotta

¼ cup grated parmesan

2tsp fresh lemon zest

2 chopped garlic cloves

2 medium zucchini chopped or sliced

Pinch red pepper flakes

2tbsp freshly torn basil leaves


  1. Cook pasta according to the packet instructions and heat oil in another pan over medium heat. Add zucchini and cook for three to five minutes until tender.
  2. Add red pepper flakes and garlic and cook for another minute until fragrant. Turn off heat.
  3. In another bowl, mix together the parmesan, lemon zest and ricotta, and salt and pepper.
  4. Drain pasta, reserving a couple of cups of the cooking liquid. Add enough of the cooking liquid to the ricotta to make a creamy sauce.
  5. Add the zucchini and pasta and toss to coat evenly. Top with fresh basil.

Serves 4