Courgette & Ricotta Pasta

Prep: 15 mins
Cook: 15 mins
Serves: 4

Nutrition: per serving
– 511 kcal
– 27g fat
– 8g saturates
– 43g carbs
– 5g sugars
– 2g fibre
– 23g protein
– 0.5g salt
– 2 tbsp olive oil
– 1 shallot, finely chopped
– 4 courgette, halved and thinly sliced
– 3 garlic clove, finely chopped
– 300g pasta shapes
– small bunch basil, most chopped
– zest 1 lemon
– 50g Parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
– 50g pine nut, toasted
– 250g tub ricotta

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– Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.

– Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don’t break it up too much. Serve sprinkled with extra Parmesan, if you like.

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