Pasta with Zucchini and Ricotta

Method

1. Grate the zucchini and finely chop the shallot.
2. Sauté the shallot in a pan, then add the zucchini and cook for a few minutes.
3. Add the zest and juice of half a lemon.
4. Cook the spaghetti until al dente, then add it to the sauce.
5. Add a little cooking water and the ricotta, then mix until creamy.
6. Serve with extra sauce, a pinch of pepper, and lemon zest.