AT A GLANCE
This simple, fresh-flavoured pasta makes a fantastic weeknight dinner and is equally good for a Sunday afternoon picnic. Use female zucchini flowers, which have small zucchini attached to them instead of stems.
|01||Heat oil in a large frying pan over high heat, add onion, garlic and chilli and sauté until tender (5-7 minutes). Add zucchini and sauté until tender (3-5 minutes), then set aside.|
|02||Meanwhile, cook pasta in boiling salted water until al dente (7-10 minutes). Drain, reserving 50ml cooking water. Return pasta and reserved cooking water to pan, add zucchini flowers, lemon rind, juice, ricotta salata and zucchini mixture, season to taste, scatter with basil leaves and serve hot.|
Note If zucchini flowers are unavailable, substitute thinly sliced small zucchini.