Lemon Courgette Pasta

Influenced by a recipe on the Tesco site, and refined by another online recipe, this is a little corker - filling yet light and summery.  For two - boil 200g spaghetti until al dente.  Whilst this is happening, slice two courgettes lengthwise into 3 or 4 slices and then cut each slice into long strips.  Saute in about 10g of butter until softening and lightly golden - about 7 or 8 minutes over a brisk heat, but don't allow to get too dark in colour.  Halfway through, add a crushed clove of garlic, and the zest and juice of a lemon.  Grate about 3 tablespoons of parmesan and chop some flat parsley.  Drain the pasta, holding back 3 or 4 tablespoons of cooking water.  Return the pasta to its pan with the reserved water, and stir in the cooked juicy courgettes and lemon juice, a handful of chopped parsley and 100g or so of ricotta along with 2 tablespoons of parmesan.  Stir together well, adding lots of black pepper and a little salt if it needs it.  Tip into a dish, sprinkle over the remaining parmesan, and brown under the grill until lovely and golden and bubbling.  Allow to settle for a few minutes and dig in!  Not the lowest-fat dish we've had of late, but still not too bad.