1. Place grated zucchinis into a medium bowl and mix through ½ tsp of salt and set aside for 10 minutes.
  2. Place zucchini in a clean muslin cloth (or chux) and squeeze out as much of the moisture as possible.
  3. To make the gremolata, mix together mint and lemon zest in a small bowl. Set aside.
  4. Heat a large frypan over med to high heat. Add olive oil, garlic and chilli and sauté until fragrant.
  5. Add zucchini and sauté for 2 minutes.
  6. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions, adding the peas in the final minute of cooking time and retaining ⅓ cup of the pasta cooking water.
  7. Add cooked pasta and peas to the frypan and crumble over the ricotta. Season to taste and toss gently to combine, adding a little pasta water to loosen the sauce if required.
  8. To finish sprinkle gremolata and a squeeze of lemon juice.
  9. Serve and enjoy with family and friends!