French shallots, 3, peeled and diced
Garlic, 1 clove, crushed
Zucchini or yellow squash, 1, diced (not peeled)
White wine, 1-2 tbs
Ricotta cheese, 200g
Lemon, 1, zest and juice
Flat leaf parsley, 2 tbs, washed and finely chopped (including stems)
Salt and pepper
Olive oil, to taste
Fry the shallots in oil with salt and pepper on medium heat, until softened.
Add the garlic and fry for twenty seconds.
Combine the ricotta with the lemon zest and juice in a bowl and stir to combine.
Add the zucchini and fry until softened and beginning to brown.
Add the wine and fry for a minute or two, to allow the alcohol to evaporate.
Add the ricotta cheese mixture to the shallot mixture and stir to combine.
Cook some short pasta to al dente and reserve some of the pasta water.
Combine the drained pasta with the sauce and stir to combine.
Add enough pasta water to emulsify the sauce.
Serve with parmesan cheese and a drizzle of olive oil.