Spring Vegetable Pasta - cooking recipe

Ingredients

18 oz pasta
2 tbsp olive oil
2 cloves garlic, minced
9 oz cherry tomatoes
2 None zucchini, thinly sliced
5 oz sugar snap peas
5 oz frozen peas
1 None lemon, zested
3 tbsp fresh basil leaves
9 oz ricotta cheese

Preparation

Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil in a frying pan. Cook garlic over medium heat until softened. Add vegetables and cook for 4-5 mins, stirring occasionally. Add pasta, lemon zest and basil. Toss to combine then transfer to a serving dish. Crumble ricotta over top and season.