Ingredients
Serves 4
4 tbsp unsalted butter 4 tbsp slivered or flaked almonds
1 tbsp extra virgin
olive oil
4 medium zucchini, quartered lengthwise and cut into 1cm pieces
2 cloves garlic,finely sliced
1 cup chicken stock Juice of 1 lemon
Zest of 1 lemon
400g dried fettuccine (500g fresh)
125g fresh ricotta
Sea salt
Black pepper, freshly ground
2 tbsp flatleaf parsley, freshly chopped
Method
Heat half the butter and fry almonds until golden brown. Strain to remove excess butter and reserve.
In a pan, gently cook the rest of the butter, oil, zucchini, garlic, stock, lemon juice and half of the zest, covered, until zucchini is quite soft (at least 20 minutes). Put aside.
Cook fettuccine and drain. Return zucchini to simmering point, add ricotta in chunks, then pasta, then season with salt and pepper. Tip into a warmed bowl and mix through, adding parsley, remaining lemon zest, then scatter with almonds.