Zucchini & Ricotta Orecchiette

recipe

• Step 1
  In a pot of salted boiling water, cook the pasta according to package instructions. Once cooked through, reserve a small ladle of cooking water & drain the pasta.
• Step 2
  Meanwhile, wash & slice the zucchini into half-moons.
• Step 3
  Heat a drizzle of olive oil in a pan, over medium heat. Add the grated garlic & sauté for 30 sec, stirring.
• Step 4
  Add the zucchini to the pan & cook for 5-6 min. Season with salt & pepper.
• Step 5
  Meanwhile, toast the pine nuts in a dry pan for a couple of min, until lightly golden. Set aside.
• Step 6
  Wash & thinly mince the mint.
• Step 7
  Reduce the heat & add the ricotta, minced mint leaves & reserved pasta cooking water. Stir to combine & add the drained pasta. Mix to evenly coat & cook for another min.
• Step 8
  Serve the creamy pasta topped with a drizzle of olive oil, the toasted pine nuts, some mint leaves & lemon zest, if you have some. Enjoy !