If ragu just feels too heavy in the warmer months, try this fresh rigatoni with summer vegetables. Ingredients 500g dried rigatoni 4 tbsp extra virgin olive oil 2 green zucchinis, sliced into half moons 2 cloves garlic, peeled and sliced 250g cherry tomatoes, halved salt and black pepper, to season 250g soft ricotta 1 cup loosely packed basil leaves Method Bring a saucepan of salted water to the boil. Add the pasta and cook according to the instructions, but checking about 2 minutes before the time recommended on the packet.
Heat a large frying pan over high heat and add the oil. Fry the zucchini for about 5 minutes until lightly browned, then add the garlic and tomatoes. Fry until the tomatoes are softened.
Add the pasta and half a cup of the pasta water and toss to combine. Season with salt, then transfer the pasta to serving plates. Top with the ricotta and basil and season with fresh pepper.
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