Courgette, Mint and Ricotta Pasta

13/07/2020

It's good to let the ingredients speak for themselves in this lovely creamy pasta recipe. Less is more and this dish certainly reflects that - with clean flavours that are allowed to breath and sing.

Serves: 4

Prepare: 15 minutes

Cook: 15 minutes

Ingredients:

  • 4 tbsp olive oil
  • 2 garlic cloves, bashed with the side of a knife
  • 2 large courgettes, cut into rough matchsticks
  • 300g pasta, linguine or other long pasta
  • ½ lemon, juice and zest
  • handful of fresh mint
  • 25g parmigiano reggiano cheese, grated plus extra to serve
  • 4 tbsp ricotta cheese
  • chilli flakes, to serve (optional)

1. Heat the oil and garlic in a large frying pan over a low heat. Add the courgettes, season and cook gently for 10 minutes, until the courgettes are soft and starting to break down. Meanwhile, cook the pasta in a pan of boiling salted water according to pack instructions.

2. Just before draining the pasta, turn the heat under the courgettes up to high and add a ladleful of pasta water followed by the drained pasta.

3. Quickly add the lemon zest and juice, mint and parmiggiano; toss together until well combined. Divide between 4 bowls, adding dollops of ricotta. Serve immediately with extra grated parmiggiano and chilli flakes, if liked.

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