Courgette, Lemon, and Ricotta Pasta

Cook the rigatoni in a large pan of well-salted boiling water until al dente, reserving a mugful of pasta water before draining.

Heat the olive oil in a large frying pan over a medium heat and fry the garlic for 1 minute until golden.

Add the grated courgette and cook for 5–6 minutes until tender and most of the moisture has evaporated.

Stir in the ricotta, lemon zest, and lemon juice, and add a splash of the reserved pasta water to loosen to a creamy sauce.

Tip in the drained pasta and toss well, adding more pasta water as needed, then stir through the Parmesan.

Season generously, scatter with fresh basil leaves, and serve with extra Parmesan at the table.