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Courgette and ricotta herb pasta recipe

Courgette and ricotta herb pasta recipe

35 ratings

This quick, tasty and simple pasta dish, is also a good way of using up leftover courgettes. The flavours of basil, mint, lemon and courgette really sing of summer, while light, creamy ricotta tops it all off. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 442 calories / serving
  • Healthy
  • Vegetarian


  • 3 courgettes, sliced
  • 350g penne pasta
  • extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 lemon, zested
  • bunch of basil
  • bunch of mint
  • 150g ricotta cheese
If you haven't got penne, try using fusilli or another short pasta

Each serving contains

  • Energy

  • Fat

    12g 16%
  • Saturates

    4g 18%
  • Sugars

    8g 9%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 73.8g Protein 15.5g Fibre 5.5g


  1. Griddle the courgette until golden, with griddle marks.
  2. Cook the pasta according to the pack instructions.
  3. Mix the courgette and pasta together with olive oil, the garlic, lemon zest and roughly torn basil and mint.
  4. Dot with the ricotta cheese and serve.

See more Ricotta recipes

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