1 packet San Remo Artisan Spaghetti
¼ cup olive oil
1 garlic clove
6 zucchini flowers, chopped finely
¼ cup small mint leaves
1 lemon, zested & juiced
1 cup ricotta (200g)
salt and cracked black pepper
Cook pasta as per packet directions.
Heat olive oil in a pan on low heat, add the lemon zest, garlic and stems from zucchini flowers and infuse oil for 3 to 4mins on a low heat.
Strain pasta and add to the pan, using some pasta water to make sauce. Turn off heat and add generous amount of pepper. Crumble in ricotta and stir through. Serve and finish with sprinkle of mint leafs and a little extra olive oil.