Courgette and ricotta herb pasta recipe
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- Serves 4
- 5 mins to prepare and 15 mins to cook
- 442 calories / serving
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
Each serving contains
- Energy
- 1870kJ 442.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 73.8gProtein 15.5gFibre 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
