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Penne with zucchini, lemon, ricotta & fresh herbs
Penne with zucchini, lemon, ricotta & fresh herbs
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 500g penne rigate
  • 750g zucchini, ends trimmed
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 large garlic cloves, crushed
  • Grated zest of 2 lemons
  • 250g full fat ricotta, crumbled
  • 250.00 ml chopped mixed herbs (to include basil, chives and parsley)
  • 35g (1/3 cup) freshly grated parmesan
  • Salt & pepper
  • Extra parmesan, to serve
Instructions:
  • Boil pasta in salted water until al dente, about 10-12 minutes. Drain and return to the pot.
  • Slice the zucchini into 5mm thick slices. In a large frying pan, heat oil over medium heat. Cook the zucchini, garlic, and lemon zest with a sprinkle of salt and pepper for 5-6 minutes until lightly golden.
  • Combine the drained pasta with zesty lemon juice, creamy ricotta, fragrant herbs, and savory parmesan. Season to your liking and top with more grated parmesan before serving.

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