Pasta with Ricotta and Courgettes

Dice the courgette and stir-fry it in a casserole with the olive oil and chopped onion. When it softens, add the milk, bring to the boil, turn down the heat and let it cook until the sauce thickens. Season. Place a large pan with abundant salted water to boil and cook the pasta until al dente. Meanwhile, crumble the ricotta in a bowl and add a bit of the pasta water, turning it into a thick smooth cream. Add the grated parmesan, lemon juice and check the salt. Drain the pasta and toss it with the courgette sauce. Serve it with a dollop of the ricotta cream.