Courgette & ricotta pasta
Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts
Fresh tomato & courgette penne
- Preparation and cooking time
- Total time
- Takes 30 mins
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 200g baby courgettesliced on the diagonal
- 4 large tomatoes(about 400g in total)
- 200g penne
- 1 garlic clovecrushed
- pinch of sugar(optional)
- 2 tbsp crème fraîche
- small bunch basiltorn
Nutrition: per serving
- kcal587
- fat22g
- saturates8g
- carbs82g
- sugars10g
- fibre7g
- protein17g
- salt0.1glow
Method
step 1
Heat the oil in a large frying pan and fry the courgettes for 4-5 mins until softened. You may need to do this in 2 batches, depending on the size of your pan. Remove and set aside.
step 2
While the courgettes cook, boil the tomatoes for 15 secs in the water you will cook the pasta in, then plunge them into a bowl of cold water. Remove the skins and seeds, and chop the flesh. Add the pasta to the boiling water and cook following pack instructions.
step 3
Add the tomatoes and garlic to the courgette pan. Cook on a high heat until the tomatoes start to break down. Taste and season, adding the sugar if it needs it.
step 4
Drain the pasta, reserving some of the water, and tip it back into the pan. Add the tomatoes and courgettes, crème fraîche and basil, adding a little of the pasta water if necessary to moisten.
