Creamy Ricotta Rigatoni With Lemon, Zucchini, Basil & Chilli Recipe

Method:

• Place a large frying pan onto high heat. Add the butter and let it melt. Then add the zucchini rounds, sperate them so they are spread out in the pan. Season with salt and pepper. Brown the zucchini slices each side until just cooked and golden. Remove and lay on paper towel to drain.
• Place the pan back onto medium heat and add a 2 tablespoons water until bubbling. Add the ricotta cheese, lemon juice and zest and 1/2 cup grated parmesan. Gently continuously stir the mix until it starts to heat and break down, about 3 minutes (make sure it isn’t burning and turn down the heat if so). Then add another 1/2 cup grated parmesan and stir through the sauce.
• Place a large pot of salted water onto boil. Once boiling, add the pasta and cook until just al dente (it will continue to cook in the sauce). Drain the pasta and reserve 3/4 cup of the pasta water.
• Add the pasta to the ricotta sauce, along with 1/2 cup of the pasta water and toss it all through. Then add the zucchini rounds back to the pan with the remaining parmesan cheese and rocket. Toss it all through.
• Serve the creamy pasta into your bowls. Top with fresh basil leaves, red chilli flakes and squeeze over some lemon juice.
• You may still have some pasta water left over, feel free to add this when you add the first amount if you prefer a thinner consistency in the sauce.