Simple to make and scrumptious, this low-fat, low GI Zucchini & Ricotta Pasta will surely please.
2 cloves garlic, crushed
3 zucchini, coarsely grated
1/2 cup light and creamy evaporated milk
350g dried angel hair pasta, cooked and drained
zest and juice of a lemon
1/2 cup shredded fresh basil
1/4 cup reduced-fat ricotta
1. Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add garlic and zucchini and cook until soft.
2. Pour over evaporated milk and heat through. Add pasta along with lemon zest and juice, basil and ricotta. Toss well to coat.
Fat 3.1g (1.2 sat)