LINGUINE WITH COURGETTE, RICOTTA, BASIL AND LEMON

Linguine with courgette, ricotta, basil and lemon

Sunday July 25,2010

By Antony Worrall Thompson

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LINGUINE with courgette, ricotta, basil and lemon is delicious hot or cold.

INGREDIENTS

Serves 4
300g (10oz) dried linguine
1 tbsp olive oil
2 garlic cloves, finely chopped
2 courgettes, thinly sliced
Finely grated zest and juice of 1 lemon
85g (3oz) ricotta cheese, crumbled
1 tbsp grated Parmesan
2 ripe tomatoes, diced
8 basil leaves, ripped
1 tbsp pine nuts, toasted
Ground black pepper

METHOD

Cook the pasta in boiling water for about one minute less than the recommendation on the packet.

Antony Worrall Thompson

Every week in S Magazine

Then drain, reserving a little of the cooking water.

While the pasta is cooking, heat the olive oil in a large frying pan or wok and gently fry the garlic and courgettes over a medium heat, turning regularly, for about 3 minutes until just starting to colour.

Add the pasta to the courgettes together with 3-4 tablespoons of the cooking water. Stir in the lemon zest and juice, the Parmesan and ricotta, the tomatoes, basil and pine nuts and toss to combine.

Cool and store the mixture. When ready to eat, you can either serve it cold or give it a blast in a microwave and season with pepper.