Courgette & ricotta pasta

Courgette & ricotta pasta

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(13 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal511
  • fat27g
  • saturates8g
  • carbs43g
  • sugars5g
  • fibre2g
  • protein23g
  • salt0.5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 courgette, halved and thinly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 3 garlic clove, finely chopped
  • 300g pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • small bunch basil, most chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g Parmesan (or vegetarian alternative), grated, plus extra to serve (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g pine nut, toasted
  • 250g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…


  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.

  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.

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Comments (13)

lalybaba's picture

Made this for tea tonight with lots of fresh basil and fresh tagliateli finished with a little fresh ground black pepper. It was lovely and even Mr Where's-the-meat tucked in with gusto.

novicia's picture

Absolutely delicious! Didn't have pine nuts so added chopped nutty walnuts. Glad to find this gem dish!

emmas29's picture

This was very nice, but I a little bland for my taste. I added a good squeeze of lemon to the sauce and wish that I had used more. I think I will add some chilli next time to give it a bit of bite.

jarrestr's picture

Very easy and tasty. I used philly cheese and added mushrooms.

Will make it again.

kasiakoczwara's picture

All what I need: fast, easy and yummy!

kasiakoczwara's picture

All what I need: fast, easy and yummy!

suzlovescake's picture

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.

hungryhusband's picture

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

hungryhusband's picture

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

louisa_holbrook's picture

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!

emmafrost's picture

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

beanie87's picture

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.

ingridbraad's picture

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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Tips (2)

richard_no1's picture

Good with wholemeal fusilli pasta. Make sure to reserve plenty of pasta cooking water to loosen the sauce.

Mud's picture

A light dish that sets a nice base for a few additions if you want. I Chose egg noodles for the pasta and added a splash of Kikkoman soy sauce, once cooled and drained. Adding to the courgette pan, I mixed a small bowl of chopped tomatoes with 2 heaped tsp of basil pesto, 1 tbs chopped green olives, some diced raw courgette, and a pinch of chopped garlic, plus 1 large finely chopped spring onion, a sprinkle of salt, paprika and ground pepper. The ricotta and parmesan really work with this and the (hopefully slightly crunchy) courgettes will forgive the gatecrashers.