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Courgette & ricotta pasta
- 2 tbsp olive oil
- 1 shallot , finely chopped
- 4 courgettes , halved and thinly sliced
- 3 garlic cloves , finely chopped
- 300g pasta shapes
- small bunch basil , most chopped
- zest 1 lemon
- 50g Parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
- 50g pine nuts , toasted
- 250g tub ricotta
Directions:View on BBC Good Food
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