Vegetarian Spaghetti with Zucchini and Homemade Ricotta

Heat some olive oil in a large pan. Toast the white bread slices until golden brown on both sides and refine with a little lemon zest. Remove the bread from the pan and cut into small croutons.

Cut the zucchini into cubes of about 1 cm. Heat olive oil again in the same pan and sauté the whole garlic clove and a sprig of parsley. Add the zucchini cubes and sauté briefly. If necessary, add a splash of water to prevent the garlic and herbs from burning.

Clean the green beans, cut them into small pieces, and add them to the pan along with some basil leaves and part of the ricotta. Mix everything well.