Скачать или смотреть Ricotta pasta with crispy zucchini

Ingredients
2 zucchinis, sliced
14oz / 400g ricotta, drained
4 raw garlic cloves, minced or 20 garlic confit cloves
¼ cup + 3tbsp extra virgin olive oil
1 lemon, zested and juiced
¼ cup pecorino romano, grated
10oz / 300g pasta
Salt and pepper

Method
1. Bring a large pot of heavily salted water to the boil and cook the pasta as per the instructions on the pasta packet. Reserve up to 1 cup of pasta water before draining the pasta.
2. In a medium fry pan on a medium heat, bring ¼ cup of olive oil to the heat. Add the zucchini and fry for 2 minutes on each side or until golden and crispy. Using a slotted spoon, remove the zucchini from the pan and place onto a plate lined with absorbent paper.
3. In a large bowl, combine the ricotta, garlic, 3 tablespoons of olive oil, lemon zest and juice, pecorino romano, a pinch of salt and pepper and a splash of pasta water. Stir through until well combined. You will not need a full cup of pasta water but keep adding until your sauce is at a consistency of your liking. Add the pasta and two thirds of the zucchini and gently stir through.
4. Plate up the pasta and sprinkle over the reserved zucchini, extra pecorino romano, a drizzle of olive oil and crack of black pepper. Serve immediately.