Spring-into-summer Pasta
Indulge in a delightful harmony of flavors with this lemon and mint tagliatelle recipe. Fresh courgettes and peas add a vibrant crunch to the tender tagliatelle, while the zesty lemon and fragrant mint infuse the dish with a burst of freshness. Creamy ricotta crowns this dish, creating a symphony of textures that will leave your taste buds singing. Enjoy a light and satisfying meal that celebrates the beauty of simple, wholesome ingredients.
— Constant Cookbook
Ingredients
- 350g tagliatelle
- 500g courgettes
- 190g fresh shelled peas , or use frozen
- zest and juice 1 lemon
- handful mint leaves, chopped
- 250g pot ricotta
Instructions
- Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.
- When the pasta has 2 mins left to cook, tip the courgettes and peas into the pan, then cook until just tender. Drain and return to the pan.
- Toss in the lemon juice, zest and most of the mint, then season to taste. Divide between 4 bowls, spoon small dollops of ricotta over each and sprinkle with the remaining mint.
Yield
Serves 4
Nutrition
- Calories: 457 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 75 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.19 milligram of sodium
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