Method
- Cook spaghettini in a large pot of boiling salted water for 3-4 minutes, or until al dente. Drain and set aside.
- Meanwhile, heat oil in a large frying pan over medium heat. Add shallots, garlic, and chilli, and cook for 4-5 minutes, or until golden. Add white wine to pan and cook for another 2-3 minutes, or until reduced.
- Add zucchini and cook for 1 minute, then add zucchini flowers, lemon zest and juice, mint, and ricotta. Add cooked pasta to pan.
- Season with sea salt and freshly ground black pepper, and toss to combine. Divide pasta among four serving bowls and top with grated pecorino.
