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Spring-into-summer pasta

Spring-into-summer pasta

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Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 15 minutes
  • Easy
  • Serves 4

Can't wait for summer? This pasta recipe is fresh and simple, and will remind you of balmy evenings...

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal457
fat10g
saturates5g
carbs75g
sugars0g
fibre6g
protein22g
low insalt0.19g
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Ingredients

  • 350g tagliatelle
  • 500g courgettes
  • 190g fresh shelled pea , or use frozen
  • zest and juice 1 lemon
  • handful mint leaves, chopped
  • 250g pot ricotta

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.

RECIPE TIPS
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.

Goes well with

Recipe from June 2005, June 2005

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Overall rating

Rating: 3 out of 5.3 ratings
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