- Bring a large pot of salted water to the boil. Add pasta, stirring frequently for a minute. Bring back to the boil. Cook for 7 minutes until al dente. Prepare veg whilst pasta is cooking. Drain the pasta and return to pot.
- To prepare veg, finely chop mint leaves. Grate the zucchini. Finely dice the chili (optional/to your taste). Combine in a bowl with ricotta, lemon zest, juice of half the lemon, a drizzle of olive oil, salt and pepper.
- To finish, stir ricotta mixture and rocket into the pasta. Season with salt and pepper, then serve your spaghetti with ricotta and mint immediately into bowls with a wedge of lemon and a drizzle of olive oil.
Spaghetti with ricotta and mint
Recipe by Jo Feehan- Second Helping
Use your own freshly made ricotta in this tasty, easy pasta dish.
Ingredients
- 200 gm dried spaghetti
- 165 gm fresh ricotta
- 2 sprigs mint
- 1 small zucchini
- 1 tblsp lemon zest
- ½ long red chilli (optional)
- salt & pepper
- Olive oil
