1. Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Reserve
½ cup cooking liquid.
2. Meanwhile, heat oil in a large frying pan.
Add crushed garlic and red capsicum. Cook, stirring, for about 1 minute, or until fragrant. Add peas, sliced zucchini and seasoning.
Cook, stirring, for about 3 minutes, or until vegetables are tender.
3. Add pasta, reserved cooking liquid and spring onions to vegetable mixture. Season with salt and pepper. Cook, stirring, until hot.
4. Serve pasta topped with ricotta.

Tip: For a non-vegetarian option, add sliced ham, cooked prawns or shredded barbecued chicken. Any shape pasta can be used in this recipe.