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Courgette, ricotta and chilli spaghetti recipe

Courgette, ricotta and chilli spaghetti recipe

83 ratings

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. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 436 calories / serving
  • Healthy
  • Vegetarian


  • 400g spaghetti
  • 1 garlic clove, crushed
  • 250g ricotta
  • 1 large courgette, grated
  • 330g cherry tomatoes, quartered
  • ½ lemon, zested
  • 2 tsp crushed chillies, plus extra to serve
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    3g 17%
  • Sugars

    9g 10%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 80.4g Protein 18.5g Fibre 5.6g


  1. 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.
  2. 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.
  3. 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.

See more Pasta recipes

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