Cook the pasta according to the directions on the packet.
Add the peas to the pasta pot for the last three minutes of the cooking time. Drain and rinse with cold water once cooked.
In the meantime, heat oil in a large pan and gently saute garlic for a minute. Add zucchini and cook for another minute or so.
Add drained pasta and peas, lemon zest, lemon juice and mint leaves and toss well to combine.
Crumble over the fresh ricotta and season with salt and freshly ground pepper and gently stir through.
To serve stir through baby spinach and/or rocket and a sprinkle of parmesan cheese and chilli flakes if you like.