Wide Noodles with Zucchini, Lemon and Almonds

01Method

1. 1

   Set the oven to 100°C and place a heat-resistant serving bowl inside to warm.

2. 2

   Heat half the butter over medium heat in a large non-stick pan and toast the almonds until golden brown. Transfer to a strainer and let the excess fat drain. Wipe the pan clean with paper towels.

3. 3

   Bring a large pot of salted water to a boil. Cook the dried pasta according to package directions until al dente, then drain and shake thoroughly.

4. 4

   Add the remaining butter and olive oil to the pan, then add the zucchini, garlic, stock, lemon juice and zest. Cover and simmer gently over medium heat for about 10 minutes until the zucchini softens. Remove from heat.

5. 5

   Cook the fresh pasta now. This takes approximately 2–3 minutes until al dente, then drain and shake well.

6. 6

   Return the zucchini mixture to high heat until it comes back to a boil. Stir in the crumbled ricotta in large pieces, season with salt and pepper. Mix gently so the ricotta does not completely break down – it looks better this way.

7. 7

   Transfer the drained pasta to the warmed bowl. Pour the zucchini sauce over it and toss lightly, then sprinkle with parsley and remaining lemon zest. Top with the almonds and serve immediately. Garnish with lemon and fresh herbs if desired.