Spaghetti with zucchini sauce

INGREDIENTS (for 2 persons): - 200g of spaghetti - 1 zucchini - 1 onion - 1 garlic clove - 10 cherry tomatoes - 20g toasted almonds - 30g ricotta - 5g fresh basil - a squeeze of lemon juice - Parmesan or pecorino cheese to taste

- Chop the onion and garlic. Fry with a splash of EVOO.

Chop the zucchini and add it to the pan. Fry until it begins to brown.

Pour water to cover (or a little less) and leave until the zucchini is tender.

Reserve the water and blend the vegetables with the almonds, ricotta, lemon juice, basil, a pinch of salt and pepper. If the sauce is too thick, we can pour a little of the reserved water to correct the texture.

In boiling water, add a pinch of salt and cook the spaghetti until al dente.

In the same pan that we have used to make the zucchini, pour the sauce and some halved cherry tomatoes. Stir over medium-low heat.

Once the pasta is ready, add it to the frying pan and stir a few times so that it integrates well with the sauce.

Serve with chopped almonds and Parmesan to taste.