Creamy Lemon & Ricotta Spaghetti

Ingredients

• 8 1/2 oz (240 g) whole grain spaghetti
• 3 cups (440 g) frozen peas
• 2 courgettes (320 g)
• 1 1/2 cups (360 g) low-fat ricotta
• 4 lemons (180 ml)
• 4 tbsp (60 ml) olive oil
• 4 garlic cloves (12 g)
• 1/2 cup (40 g) grated Parmesan cheese
• 2 cups (50 g) chopped fresh basil
• 1/2 tsp (1 g) black pepper

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Method

1. Cook the pasta in unsalted water to the package time, until tender with a little bite, dropping the peas and the courgette, cut into ribbons, in for the last 2 minutes. Keep a mug of the water.
2. Meanwhile beat the ricotta in a large bowl with the zest of both lemons, the juice of one, the grated garlic, oil and pepper.
3. Loosen it with a ladle of the hot pasta water until it pours.
4. Drain the pasta, courgette and peas and toss them through the sauce, adding more water until it clings.
5. Finish with the Parmesan, the basil and the rest of the lemon.