Creamy pasta without that heavy feeling? Yes please! This one has some extra veg added to help the texture of the sauce and add a depth of flavour that you’ll really appreciate.

Ricotta makes things creamy without making it heavy, and you’ve got the basil, lemon add Parmesan to add loads of punchy flavour.

Serves 2

Ingredients

2 Tbs extra virgin olive oil

1 zucchini, quarter lengthways then sliced 1- 2cms thick

2 Tbs finely chopped spring onions

1/2 red chilli, sliced

1 cloves garlic, smashed

200g frozen peas (about 2 cups)

200g bucatini or any pasta

100g ricotta

1/2 cup freshly grated Parmesan

1/2 cup basil leaves

1 tsp lemon zest

1 Tbs lemon juice

Extra basil, Parmesan and lemon zest for serving.

Directions

Bring a big pot of salted water to the boil.

Heat 1/2 the oil in a small non stick fry pan. Add the zucchini, onion and chilli along with a pinch of salt. Cook for 3 minutes then add the garlic. Sauté for ten minutes or until everything is soft a d a bit golden. Add the peas and cook for 2-3mins, until bright green.

Add your pasta to the boiling water and cook until al dente. Reserve 1 cup of cooking water before draining.

Place the ricotta, Parmesan, basil, lemon juice and zest, and remaining oil in a food processor or high powered blender. Add the pea and zucchini mix and puree until smooth. With the machine running add 1/2 cup of the reserved starchy pasta water in a steady stream. Taste and adjust seasoning.

Combine cooked pasta and the sauce. Add a little extra pasta water from what you have remaining if it’s too thick. Serve with a drizzle of extra virgin olive oil, Parmesan, lemon zest and black pepper.

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