Zucchini Linguine with Lemon Ricotta and Aspargus

This is a lovely pasta primavera with asparagus shavings and grated zucchini, beautiful olive oil and just a bit of ricotta to form a creamy semi-sauce. Fresh, light and quick.

You will need:

• Linguine or Filini for two (thin egg pasta)
• 1 grated small zucchini
• 3-4 asparagus - shaved thin
• 3- 4 kale leaves- sliced thin
• 1 small chili- chopped fine
• 1 clove garlic
• 1 tsp finely grated lemon zest
• 2 tbsp ricotta -  I used a half goat and half cow's ricotta and it is perfect.
• 2 tbsp good olive oil - I used Mandranova -Cerasuola from Italy
• salt/pepper to taste
• reserve at least 1/2 cup of the starchy pasta water before draining
• grated Parmesan optional to serve

Step 1: gather all your ingredients. Grate the asparagus spears with a vegetable peeler.

Step 2: grate your zucchini I used a simple box grater. Chop kale and chili pepper.

Step 3: in a large pan saute kale, lemon zest and garlic in a few tbsp of good olive oil. Cook 5 minutes to soften the kale.

Step 4: boil a large pot of generously salted water and cook your pasta. This pasta takes only 3-4 mins at most (read your box) and always keep at least 1/2 cup of the starchy pasta water before draining the noodles.

Step 5: add all the vegetables to your kale and cook 2 minutes.

Step 6: once your pasta is cooked add it and toss with the vegetables. Taste and add salt and pepper.

Step 7: add a few tbsp of pasta water and the ricotta cheese. The water will loosen the ricotta and form a nice sort of sauce. Cook and toss . 1 minute. If you like it creamier add a bit more ricotta or water.

Serve right away with another drizzle of olive oil and a bit of shaved Parmesan or Peccorino cheese. You could also add a bit more ricotta on top if you like but, I think it is excellent as it is.