The finished recipe. Lentil Pasta with Courgette, Ricotta and MintIngredients 1 to 6. 55 g Red lentil pasta (Dry weight. Made only from lentil flour, which is what gives it the protein.). 150 g Courgette (One medium courgette, cut into thin half-moons so it collapses in the pan.). 40 g Ricotta. 4 g Olive oil. 1 clove, about 3 g Garlic. A squeeze Lemon juiceIngredients 7 to 9. Half a lemon's worth Lemon zest. A handful, torn Fresh mint. A pinch Chilli flakesStep 1. Cook the pasta in salted water for a minute under the packet time. Keep a cup of the water.Step 2. Meanwhile fry the courgette in the oil over a medium-high heat with a pinch of salt for eight minutes, stirring now and then, until it is soft and browned in places. Add the garlic and chilli for the last minute.Step 3. Toss the pasta through the courgette with a splash of the water, then the ricotta in spoonfuls, the lemon juice and zest, and the mint over.
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