Spring vegetable pasta with ricotta

Step 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the broccoli, baby peas and snow peas in last 2 mins of cooking. Drain, reserving 1/3 cup (80ml) of the cooking liquid. Return the pasta mixture to the pan.

Step 2

Meanwhile, heat the butter in a large frying pan over medium-high heat. Cook the squash and garlic, stirring, for 2 mins or until golden.

Step 3

Add the lemon zest, lemon juice, basil, squash mixture, reserved cooking liquid and half the ricotta to the pasta mixture. Toss gently until combined. Divide among serving bowls. Sprinkle with pine nuts and remaining ricotta.