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.