Serves 4
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  1. Place the pine nuts in a dry pan over a medium-low heat and toast lightly for 3-4 minutes until golden, watching them carefully to ensure they don’t burn. Set aside.
  2. Heat the oil in a large pan over a medium heat. Add the shallots and courgettes and season with the chilli flakes (if using) and some salt and black pepper. Cook for 6-8 minutes until softened and golden. Transfer to a plate using a slotted spoon.
  3. Add the mushrooms, season and cook for 5-6 minutes until golden. Add the garlic and cook for two minutes longer. Return the courgette mixture to the pan.
  4. Meanwhile, bring a large pan of salted water to a boil and cook the pasta to al dente according to package instructions. Drain well, reserving some of the cooking water.
  5. Add the pasta to the vegetables along with the fresh basil, lemon zest and Parmesan. Stir in the ricotta and add a splash of the cooking water to loosen.
  6. Divide amongst bowls and top with the toasted pine nuts and some extra Parmesan.

Nutrition Facts

Per Serving: 586kcals, 22.7g fat (7.1g saturated), 72.1g carbs (6g sugars), 27.5g protein, 5.2g fibre, 0.254g sodium