Ricotta Zucchini Fettuccini

Method

1. Using a carrot peeler – peel zucchini into fettuccine like pieces lengthways
2. Fry garlic and tomatoes with 1 tbsp olive oil in a heated frying pan
3. Add in some himalayan/rock salt
4. I add in a splash of boiling water so the tomatoes soften and turn into a sauce
5. Add the zucchini slices to the pan of tomatoes
6. Add in the ricotta cheese – makes it deliciously creamy
7. Add more salt, pepper and mixed spice (if you wish)
8. Cook until zucchinis cook through – for about 5 minutes more. Not too long.
9. Plate up – add chopped basil some grated parmesan if you wish

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