Loosely based on a recipe from the River Café Cook Book Two. Serves 2 (or split the veg in half and eat the leftovers as a salad the next day).
three small courgettes
a pack of cherry tomatoes
half a tub of ricotta
penne
garlic
basil
parmesan
Trim the courgettes and blanch whole (or cut in half) in salted water for 2–5 minutes. Slice at an angle. Cook the pasta. Mince the garlic and soften (not brown) in some olive oil, then add the courgettes and season with pepper. Fry until the penne is done, then crumble over the ricotta, add the basil, mix in the pasta, and take off the heat. Plate up, grate over a good amount of parmesan and serve.