•  2 zucchini, thinly sliced
•  400g smoked chicken breast, sliced
•  2 tablespoons olive oil
•  sea salt and cracked black pepper
•  ⅓ cup (80ml) olive oil, extra
•  1 clove garlic, crushed
•  ¼ cup chopped flat-leaf parsley leaves
•  400g fettuccine
•  1½ cups (300g) ricotta

  Preheat oven to 180°C (355°F). Place the zucchini, chicken, oil, salt and pepper in a bowl and toss gently to coat. Divide the zucchini and chicken between 2 baking trays, arrange in a single layer and roast for 20 minutes or until the zucchini is golden. Set aside and keep warm.

  Place the extra oil, garlic and parsley in a bowl and stir to combine. Set aside.

  Cook the pasta in a large saucepan of salted boiling water for 10−12 minutes or until al dente. Drain well and return to the saucepan. Add the garlic mixture and toss to coat. Add the ricotta and toss gently to combine. To serve, divide the pasta between plates and top with the zucchini and chicken. Serves 4.