Bucatini With Zucchini

Preparation:

Preparation: Clean the courgettes, chop them coarsely and sauté them in a pan with the crushed garlic and 6 tablespoons of oil for 5 minutes. Add the chopped mint with your hands, add salt, mix and remove from the heat. Boil the bucatini al dente. In a bowl, dilute the ricotta with a few tablespoons of the pasta cooking water. Pour in the bucatini, add the courgettes, mix well and serve sprinkled with flaked Parmesan.