Ingredients Checklist
- 400g linguine
- ¼ cup olive oil
- 4 small zucchini, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 lemon, quartered & thinly sliced
- 1 large red chilli, thinly sliced
- 200g ricotta
Instructions
- Heat olive oil in a large frypan over medium/high heat. Add zucchini and fry until golden, remove with a slotted spoon and set aside.
- Add garlic, lemon and chilli to the pan and fry until the garlic is golden and lemon has collapsed.
- Meanwhile, bring a large pot of salted water to the boil and cook linguine according to packet instructions.
- Drain pasta, add to the pan with the zucchini and toss well to combine.
- Serve pasta garnished with crumbled ricotta.
