Step 1

Cook the tagliatelle in a large saucepan of salted boiling water following packet directions or until al dente (approx 12 min). Add the peas for the last 2 minutes of cooking. Drain and return to pan.

Step 2

Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the zucchini and garlic and cook, stirring, for 5 minutes or until golden. Add the lemon rind and juice and cook, stirring, for 1 minute or until heated through.

Step 3

Add the zucchini mixture to the pasta mixture and toss to combine. Season with salt and pepper. Divide among serving bowls. Top with ricotta to serve.