Courgette, ricotta and chilli spaghetti
This colourful courgette spaghetti recipe is simple to cook and full of fresh, vibrant flavours. Grating the courgette is super-easy and means it doesn’t need to be cooked separately – simply stir into the pasta with juicy cherry tomatoes, creamy ricotta and spicy chilli for a vegetarian pasta dish in no time.
- Bring a large pan of salted water to the boil and cook the spaghetti for 9 mins. Drain, reserving a few tbsp of the cooking water, and return to the pan.
- Meanwhile, mix together the garlic and ricotta in a small bowl with a good grinding of black pepper. Stir through the cooked spaghetti, adding a little of the reserved cooking water if needed so that the ricotta just coats the pasta.
- Add the courgette, tomatoes, lemon zest and crushed chillies. Mix gently to combine, then divide between serving dishes, sprinkled with extra crushed chillies, if you like.
Tip: Add more or less chilli depending on how spicy you like it – if unsure, start with 1 tsp and add more to taste.
Tip: To make this recipe gluten-free, swap the pasta for Tesco Free From spaghetti pasta.
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