- 300 g spaghetti
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 2 courgettes, sliced
- Juice of 1 lemon
- 125 g ricotta
- 120 g Sundried tomatoes, drained and chopped
- 1 tbsp sunflower seeds, plus extra to garnish
- 0.5 tbsp basil leaves, washed and roughly torn, plus extra to garnish
Cook the pasta in a pan of boiling water according to pack instructions. Drain and toss with 1 tablespoon of the olive oil.
Meanwhile, heat the remaining olive oil in a frying pan over a medium heat.
Add the crushed garlic and courgette slices and fry for 5-7 minutes, until the courgette slices are golden.
Add the courgette and garlic to the drained spaghetti. Add the remaining ingredients and gently mix together. Divide the pasta among four bowls, garnish with the extra basil leaves and sunflower seeds and serve.