Spaghetti With Zucchini, Tomato and Ricotta

Cut zucchini into small batons (sticks). Heat oil in a large frying pan, add zucchini; cook, stirring until just tender. Then add the garlic and whole tomatoes; cook, stirring occasionally, until tomatoes split and soften. Meanwhile, cook spaghetti in a large pan of boiling, well-salted water until just tender; drain. In a large bowl, combine hot spaghetti, tomato mixture and rocket leaves; season to taste with salt and pepper. Sherve the spaghetti immediately topped with crumbled ricotta.