Spring-into-summer pasta
Can't wait for summer? This pasta recipe is fresh and simple, and will remind you of balmy evenings...
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
Vegetarian
- Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.
- 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.
- 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.
Make it smarter, meaty or herby
Replace tagliatelle with pappardelle pasta and slice the courgettes into thin ribbons using a vegetable peeler. To add meat, top each bowl with a few crisp rashers of grilled bacon. Or to make it herby replace the ricotta with a herb cheese such as Boursin or le Roulé and omit the mint.
Per serving
457 kcalories, protein 22g, carbohydrate 75g, fat 10 g, saturated fat 5g, fibre 6g, salt 0.19 g
Recipe from Good Food magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/2073/
http://www.bbcgoodfood.com/recipes/2073/
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Ingredients
- 350g tagliatelle
- 500g courgettes
- 190g fresh shelled peas , or use frozen
- zest and juice 1 lemon
- handful mint leaves, chopped
- 250g pot ricotta
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
Vegetarian
Ingredients
- 350g tagliatelle
- 500g courgettes
- 190g fresh shelled peas , or use frozen
- zest and juice 1 lemon
- handful mint leaves, chopped
- 250g pot ricotta
Per serving
457 kcalories, protein 22g, carbohydrate 75g, fat 10 g, saturated fat 5g, fibre 6g, salt 0.19 g
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12 May 2008
Belkey rated and commented on this recipe
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19 June 2008
nikk rated this recipe
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