Zucchini, Pea and Ricotta Fettucine

Low fat and full of vegetables. And carbs - I love me some carbs (blowing a raspberry to Atkins diets - bleuuuuurrrrrgh!). What more could a girl want? (Besides rubies and picnics with Champagne and cute new red shoes and yes, ok, alrighty, I'll shut up now!)

Zucchini, Pea and Ricotta Fettucine

350 g wide egg fettucine ribbons
20 grams of butter
2 zucchini, julienned
2 cups of frozen peas
2 spring onions, washed and finely sliced
300 ml low fat cream
250 firm ricotta (from the deli, not the runny stuff from the tub)
Parmesan cheese and mint leaves, to serve

1 - Cook the fettucine in a large saucepan of salted water according to the time on the packet. With 3 minutes to go before the end of cooking, add the zucchini. Add the peas with one minute to go. Once done, drain, and add to the big pan cream mixture, which should be finished at about the same time.

2 - Once you've added the fettucine to the saucepan, get cracking on the sauce: Melt the butter, and gently fry the onions for 2 minutes in a large pan. Add the cream, and simmer for 5 minutes. The stir through the pasta, peas and zucchini, adding the ricotta. Stir to combine.

3 - Top with mint leaves, if you desire a fresh, springy taste, or parmesan cheese, if you're a bit of a cheese addict like me. Serve immediately!