Courgette & ricotta pasta

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• ingridbraad

  21 June 2012

  ingridbraad rated and commented on this recipe

  

  Lovely dish, made it several times already. As I didn't have any ricotta I made it with Philadelphia light with chives.

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• Beanie

  24 June 2012

  Beanie rated and commented on this recipe

  

  Really enjoyed this - lovely subtle flavours. I upped the amount of shallots and garlic a little and used less courgette for balance; I also left out the pine nuts as we didn't have any, but found I didn't miss them.

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• Emma

  26 June 2012

  Emma rated and commented on this recipe

  

  Great dish. Added some mushrooms too. Didn't have any lemon or basil but still tasted lovely. Will be making again.

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• Loubob

  04 July 2012

  Loubob rated and commented on this recipe

  

  This was OK, but not that tasty, I used the pasta shape as in the photo but not sure it was the best choice. Shame really, as the recipe sounds lovely and summery and a good way to use the abundance of courgettes in the garden!

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• Judy

  31 July 2012

  Judy commented on this recipe

  Hungry Husband very satisfied! Absolutely delicious. Replaced the ricotta with creme freche . Will definitely make again. Thank you!

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• Judy

  31 July 2012

  Judy commented on this recipe

  Forgot to say that it tasted so summery and fresh and it is a great way to use all the courgettes from the kitchen garden

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• suzlovescake

  08 August 2012

  suzlovescake rated and commented on this recipe

  

  This was a lovely summery dinner, I made it without the ricotta for a healthier dish and it was still delicious. Gave it 4 stars because if I did make it with the ricotta I imagine it would be even more yummy! Will definitely be making this again.

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• Martien

  15 August 2012

  Martien rated this recipe

  

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• kasia

  29 October 2012

  kasia rated and commented on this recipe

  

  All what I need: fast, easy and yummy!

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• kasia

  29 October 2012

  kasia commented on this recipe

  All what I need: fast, easy and yummy!

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• liz52

  16 January 2013

  liz52 rated and commented on this recipe

  

  Very easy and tasty. I used philly cheese and added mushrooms. Will make it again.

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Ingredients

• 2 tbsp olive oil
• 1 shallot , finely chopped
• 4 courgettes , halved and thinly sliced
• 3 garlic cloves , finely chopped
• 300g pasta shapes
• small bunch basil , most chopped
• zest 1 lemon
• 50g Parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
• 50g pine nuts , toasted
• 250g tub ricotta

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 shallot , finely chopped
• 4 courgettes , halved and thinly sliced
• 3 garlic cloves , finely chopped
• 300g pasta shapes
• small bunch basil , most chopped
• zest 1 lemon
• 50g Parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
• 50g pine nuts , toasted
• 250g tub ricotta

PER SERVING

511 kcalories, protein 23g, carbohydrate 43g, fat 27 g, saturated fat 8g, fibre 2g, sugar 5g, salt 0.5 g

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