Courgette & ricotta pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 shallotfinely chopped
- 4 courgetteshalved and thinly sliced
- 3 garlic clovesfinely chopped
- 300g pastashapes
- small bunch basilmost chopped
- zest 1 lemon
- 50g parmesan(or vegetarian alternative), grated, plus extra to serve (optional)
- 50g pine nuttoasted
- 250g tub ricotta
Nutrition: per serving
- kcal511
- fat27g
- saturates8g
- carbs43g
- sugars5g
- fibre2g
- protein23g
- salt0.5glow
Method
step 1
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.
step 2
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.
