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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

Ingredients

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
1870kj
442kcal 22%
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

Method

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

See more Ricotta recipes