4 courgettes, about 400g
400g dried penne or fusilli
3 tbsp olive oil
Salt and freshly ground black pepper
2 garlic cloves, finely chopped
Zest of ½ small lemon
1 small handful lovage leaves, finely shredded
80g parmesan, grated, plus extra
160g ricotta, broken into chunks
Trim the tops and bottoms off the courgettes, then shred into ribbons with a sharp vegetable peeler.
Cook the pasta according to the packet instructions. Meanwhile, heat the oil in a large saucepan over medium-high heat, add the courgettes, season and sauté until slightly golden, about five minutes. Add the garlic and lemon zest, and fry for a minute. Stir in the lovage. Taste and season again.
Drain the pasta (reserve some cooking water) and toss with the courgettes, a couple of tablespoons of cooking water, parmesan and ricotta. Serve in warmed bowls with more parmesan sprinkled on top.
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