Spaghetti With Peas, Zucchini And Ricotta - cooking recipe

Ingredients

16 oz spaghetti
10 oz frozen peas
3 None medium zucchinis, cut into ribbons
1 cup reduced-sodium stock
1 tbsp olive oil
1 clove garlic, crushed
1 None lemon, zested and juiced
4 oz baby spinach
2 oz basil leaves, finely sliced
8 oz ricotta cheese

Preparation

Cook spaghetti in a large saucepan of boiling, salted water, according to package directions. Add peas and zucchini for last 1 min of cooking time. Drain and return to pan. Add stock, oil, garlic, lemon zest and juice, spinach and basil. Toss well over low heat, until heated through. Crumble ricotta on top and season with freshly ground pepper to serve.