Ingredients

200 gr durum wheat fusili
150 gr of Kamut penne
525 gr of washed & cleaned little courgettes ( zucchini ), cut into smal rounds or into 2
2 fat cloves of garlic, peeled & finely cut up
EVOO ( Extra Virgin Olive Oil ), a fruity one
2 tablespoons of pine nuts
a few pinches of dried & crushed chilis
200 gr of fresh ricotta (I use sheep's ricotta ), is low fat ricotta
10 leaves of fresh mint, washed & pad dry, cut up finely
grinds of black pepper

To serve: freshly grated Parmesan cheese, grated

Description

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