Summer Pasta with Zucchini and Broccoli - Annabel Langbein – Recipes

Ingredients

• 2 cups fresh or frozen shelled broad beans or peas
• 250g dried pasta
• 1 head broccoli cut into large florets and stems trimmed
• 1/4 cup extra-virgin olive oil
• 4 zucchini thinly sliced
• finely grated zest of 1 lemon plus extra to garnish
• 1/2 tsp salt
• 1/4 tsp chilli flakes
• 2 large cloves garlic finely chopped
• 1/2 cup ricotta
• 1/4 cup chopped parsley
• 2 tbsp lemon juice
• 4 zucchini flowers torn into large chunks, to garnish (optional)
• salt and freshly ground black pepper to taste