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Courgette and ricotta herb pasta recipe
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35 ratings
This quick, tasty and simple pasta dish, is also a good way of using up leftover courgettes. The flavours of basil, mint, lemon and courgette really sing of summer, while light, creamy ricotta tops it all off. See method
Ingredients
- 3 courgettes, sliced
- 350g penne pasta
- extra virgin olive oil
- 2 cloves garlic, chopped
- 1 lemon, zested
- bunch of basil
- bunch of mint
- 150g ricotta cheese
If you haven't got penne, try using fusilli or another short pasta
Each serving contains
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Energy
1870kj
442kcal
22%
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Fat
12g
16%
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Saturates
4g
18%
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Sugars
8g
9%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 73.8g
Protein 15.5g
Fibre 5.5g
Method
- Griddle the courgette until golden, with griddle marks.
- Cook the pasta according to the pack instructions.
- Mix the courgette and pasta together with olive oil, the garlic, lemon zest and roughly torn basil and mint.
- Dot with the ricotta cheese and serve.
See more Ricotta recipes