Spring-into-summer pasta
Serves 4
Easy
Total time:
Ready in 15 minutes
Can't wait for summer? This pasta recipe is fresh and simple, and will remind you of balmy evenings...
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- 350g tagliatelle
- 500g courgettes
- 190g fresh shelled peaor use frozen
- zest and juice 1 lemon
- handful mintleaves, chopped
- 250g pot ricotta
Nutrition: per serving
- kcal457
- fat10g
- saturates5g
- carbs75g
- sugars0g
- fibre6g
- protein22g
- salt0.19glow
Method
step 1
Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.
step 2
When the pasta has 2 mins left to cook, tip the courgettes and peas into the pan, then cook until just tender. Drain and return to the pan.
step 3
Toss in the lemon juice, zest and most of the mint, then season to taste. Divide between 4 bowls, spoon small dollops of ricotta over each and sprinkle with the remaining mint.
