Lemon Zucchini Pasta

Serves 4

500g large pasta shells
1 cup frozen peas
2 teaspoons olive oil
3 zucchini, coarsely grated
2 cloves garlic, crushed
1 ½ tablespoons finely grated lemon rind
1/3 cup lemon juice
250g carton smooth ricotta, at room temperature

1. Cook pasta in a large saucepan of boiling, salted water until almost tender. Add peas. Boil for a further 2 minutes. Drain. Cover to keep warm.
2. Heat oil in same saucepan. Add zucchini and garlic. Cook, stirring, over medium heat for 1 minute. Return pasta and peas to pan with lemon rind, juice and ricotta. Stir over medium heat for about 1 minute, or until hot.

New Idea – June 7, 2008