375g fresh tagliatelle
4 zucchini (600g)
250g punnet small cherry tomatoes, halved
2 tbsp olive oil
3 cloves garlic, crushed
4 anchovies, finely chopped
1/2 teaspoon chili flakes
100g thinly sliced prosciutto, torn into small pieces
2 tbsp lemon juice
3/4 cup (50g) finely grated fresh parmesan cheese
150g fresh ricotta, broken into pieces
1 cup fresh basil leaves
Extra basil leaves, to garnish
Cook the pasta in boiling salted water for 3 to 5 minutes or until al dente. Drain and return pasta to saucepan. Cover and keep warm.
Slice zucchini into ribbons using a vegetable peeler. Place zucchini, tomatoes, olive oil, garlic, anchovies, chili flakes and prosciutto in a large bowl. Season with salt and pepper. Toss to combine.
Heat a large oiled frying pan over a high heat. Cook zucchini mixture in 2 batches for 3 to 4 minutes, tossing frequently, or until just tender. Add to the pasta with the lemon juice, 1/2 cup parmesan cheese, ricotta and basil. Season to taste. Toss until well combined.
Serve immediately, with remaining parmesan and extra basil leaves, to garnish.
Smart Tip + For a vegetarian version leave out the anchovies and replace the prosciutto with 1/2 cup toasted pine nuts or chopped walnuts. You could even cook up the zucchini mix and serve it on its own for a pasta-free option like in the video below.