Summery Courgette and Ricotta Pasta

A simple and quick pasta dish! I recommend slicing the courgettes thickly so they retain some bite and don't fall apart when mixing into the pasta dish.

Serves 2

Ingredients
180g pasta
2 courgettes, thickly sliced
2 garlic cloves, crushed
1 onion, chopped
125g ricotta
1 tsp dried basil

Instructions

1. Fry courgette and garlic in oil for 10 minutes in a large pan/frying pan/saute pan until the courgettes are browned, and are soft but not soggy.

2. Meanwhile, cook the pasta and drain, making sure to reserve half a cup of pasta water.

3. Add the basil and ricotta to the courgettes and stir through. Add the pasta and stir to combine, loosening up the sauce with as much pasta water as needed (you may not need all the water). Season with salt and pepper as desired.

4. Serve immediately, topping with grated cheese if desired.