Courgette & ricotta pasta

Courgette & ricotta pasta

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
511
protein
23g
carbs
43g
fat
27g
saturates
8g
fibre
2g
sugar
5g
salt
0.5g

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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Method

  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.

Recipe from Good Food magazine, June 2012

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Comments

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jarrestr's picture
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Very easy and tasty. I used philly cheese and added mushrooms.

Will make it again.

kasiakoczwara's picture
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All what I need: fast, easy and yummy!

kasiakoczwara's picture
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All what I need: fast, easy and yummy!

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

beanie87's picture
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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
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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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