Pasta with courgettes and ricotta

Wash the courgettes and cut into thin sticks. Peel and chop the garlic. Wash and finely slice the mint.

Heat the oil in a large frying pan. Brown the courgettes for 10 to 12 minutes over a medium-high heat, stirring. Add the garlic for the final minute.

While the courgettes are cooking, cook the spaghetti in boiling water according to the packet instructions. Reserve 150 ml of cooking water, then drain.

Loosen the ricotta with a little cooking water in a mixing bowl. Add the spaghetti, courgettes and mint, then mix. Add cooking water as needed and serve immediately.