500 gmcasarecce, or other short dried pasta2 tbspextra-virgin olive oil1 kg zucchini, sliced into 1cm-thick rounds3cloves of garlic, finely chopped½ tspdried chilli flakes250 gmricotta, crumbled½ cupcoarsely chopped mint¼ cupcoarsely chopped flat-leaf parsley1 tspfinely grated lemon rind1 tbsplemon juice75 gm (½ cup)pinenuts, roasted50 gmfinely grated parmesan plus extra, to serve
Cook pasta in boiling salted water until al dente and drain.
Meanwhile, heat 2 tbsp olive oil in a large heavy-based frying pan, then cook zucchini, in batches over medium high heat, turning once, until just beginning to brown. Drain on absorbent paper. Add ¼ cup olive oil to pan, then add garlic and chilli flakes and cook for 1 minute or until garlic begins to turn golden. Add drained pasta and combine well, then add zucchini and remaining ingredients to pan, season to taste and combine well. Serve immediately, drizzled with a little extra-virgin olive oil and scattered with extra parmesan.