In a medium pot over medium-high heat, soften the garlic in the oil. Add the zucchini and cook for 2 minutes until tender. Add the wine and bring to a boil. Add the broth and the pasta. Season with salt and pepper.
Bring to a boil and simmer over medium heat for 6 to 7 minutes or until the pasta is very al dente and the broth has thickened slightly. Add the peas and cook for 2 minutes or until the pasta and peas are al dente. Remove from the heat. Add the Pecorino.
Serve the pasta in bowls. Top with the ricotta, pesto and mint.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.