Vegetarian Spaghetti with Zucchini and Ricotta

Preparation

• 1
  Heat olive oil in a large pan and toast the bread slices until golden brown. Season with grated lemon zest, then remove from the pan and cut into small cubes (croutons).
• 2
  Cut the zucchini into centimeter cubes. In the same pan, start sautéing the crushed garlic and the whole parsley sprig. Add the zucchini and pour in a little water to prevent the garlic from burning.
• 3
  Stir in half a tablespoon of ricotta, add a few basil leaves and the chopped green beans. Sauté the vegetables until cooked.
• 4
  Cook the spaghetti al dente in a large pot of salted water. Drain, then toss with the vegetables in the pan.
• 5
  Stir in the remaining ricotta, drizzle with olive oil, sprinkle with the lemon croutons and fresh lemon zest. When serving, sprinkle a little more ricotta on top and drizzle with olive oil.