Courgetti with chilli, lemon, ricotta and mint

• zucchini2

  (about 400 g), ends trimmed and spiral‑cut into thin noodles

• red chilli↗½ red

  thinly sliced

• lemon↗zest and juice of ½
• mint↗½ small pack

  leaves gathered

• soft ricotta↗50g g

Step-by-step instructions

1. 1

   Toss the courgetti in a bowl with the chilli, lemon juice, 3/4 of the mint, a pinch of coarse sea salt and black pepper. Plate and garnish with lemon zest, the remaining mint, and small dollops of ricotta.