Wholewheat & yellow zucchini pasta with anchovies

Maggie’s last minute simple yet tasty meal, with the salty anchovies, aromatic basil and creamy ricotta.

Preheat a fan forced oven to 180c
Toast the walnuts on a baking tray for 8-10 minutes, pour into a clean tea towel and rub off skins while still warm. Coarsely chop and set aside.
Bring a large saucepan of lightly salted water to the boil over high heat. Add the pasta and cook according to the packet instructions until al dente.
Drain and return to the pan, then add 1/3 cup (80ml) olive oil and season to taste.
Meanwhile, place the zucchini in a microwave-safe container with a lid. Drizzle with the remaining olive oil and microwave on high for 60 seconds. Alternatively, add the zucchini to a saucepan of lightly salted boiling water and cook for 2 minutes only, then drain.
Add the cooked zucchini and anchovies to the hot pasta and toss to combine well. Divide between serving bowls, then scatter with the toasted walnuts.
Gather the basil or parsley in a tight wad in your hand and finely shred the leaves with a very sharp knife, almost in a shaving action. Scatter over the pasta, followed by the ricotta and serve immediately.