500 gram pasta shapes
2 tablespoon olive oil
2 garlic cloves, peeled and diced finely
1 punnet a cherry tomatoes
2 zucchinis, sliced finely
1 cup sugar snap peas
1 cup frozen baby peas
grated zest of lemon
1/2 cup fresh basil leaves
250 gram fresh ricotta
freshly ground black pepper
Cook pasta in boiling salted water according to packet instructions. When cooked, pasta should be al dente (firm to bite but not hard or raw inside).
Heat olive oil in frying pan and cook garlic over medium heat until softened. Add whole cherry tomatoes, zucchini, sugar snaps and peas and cook for 4 to 5 minutes, stirring occasionally.
Drain pasta. Add lemon zest and basil and toss well to combine. Transfer to serving dish.
Crumble fresh ricotta over warm pasta salad. Season with salt and pepper and serve.