Heat the Olive Oil in a large frying pan and lightly saute the zucchini with the garlic, lemon zest and a grinding of NOMU One For All.

Place a medium-sized pot of water with a pinch of Sea Salt and an extra dash of Olive Oil onto the stovetop and bring to a boil. Place the pasta into the boiling water and cook until al dente. Remove from the heat and drain in a colander.

Add the marinated artichokes and pasta to the cooked zucchini mixture. Squeeze over a dash of lemon juice and season to taste. To finish off, sprinkle the ricotta over your pasta and top with fresh basil leaves.