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Ingredients
- 500 g (1 lb 2 oz/5½ cups) small penne pasta
Sauce
- 2 zucchini (courgettes), chopped
- 2 garlic cloves, chopped
- 1 small red chilli, seeded and chopped
- 125 g (4½ oz/½ cup) ricotta cheese
- 100 ml (3½ fl oz) pouring cream
- 2 teaspoons finely grated lemon zest
- 100 g (3½ oz/1 cup) grated parmesan cheese
- 1 handful basil, chopped
- small basil leaves, to serve
- parmesan cheese shavings, to serve
Method
1. Cook the penne pasta in a large saucepan of boiling salted water according to the manufacturer's instructions. Drain the penne, reserving 125 ml (4 fl oz/½ cup) of the cooking water.
2. Meanwhile, to make the sauce, put the zucchini, garlic and chilli in a small processor fitted with the metal blade and whizz in short bursts for 30 seconds, or until finely chopped. Add the ricotta, cream, lemon zest, parmesan and chopped basil, and season well with salt and freshly ground black pepper. Whizz for 20 seconds, or until smooth.
3. Pour the sauce over the hot penne, adding enough of the reserved cooking water to make a coating consistency. Serve immediately, topped with small basil leaves and parmesan shavings.
