Courgette & Ricotta Pasta
This delicious pasta dish is bursting with flavors of fresh basil, zesty lemon, and creamy ricotta. The courgettes are cooked to perfection with shallots and garlic, creating a savory base for the pasta. Topped with a sprinkle of Parmesan and toasted pine nuts, this dish is a delightful combination of textures and tastes. Enjoy a comforting and satisfying meal with this easy-to-make recipe.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 shallot , finely chopped
- 4 courgettes , halved and thinly sliced
- 3 garlic cloves , finely chopped
- 300g pasta shapes
- small bunch basil , most chopped
- zest 1 lemon
- 50g Parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
- 50g pine nuts , toasted
- 250g tub ricotta
Instructions
- Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
- Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don’t break it up too much. Serve sprinkled with extra Parmesan, if you like.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 511 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 0.5 milligram of sodium
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