Courgette Ribbon Pasta with Lemon Ricotta
Tagliatelle tossed with ribbons of raw courgette, dollops of lemon-ricotta, peas, mint and pine nuts. Italian summer pasta — bright, light, ready in 20 minutes.
20 minEasy~404 kcal / servingItalian
Contains glutenContains dairyContains nuts
Nutrition
404 kcal
Calories
20 g
Protein
48 g
Carbs
14 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains nuts
Ingredients · per serving
- 1 medium Lemon
- 100 g Frozen peas
- 2 medium Courgette
- to taste Black pepper
- 40 g Parmesan
- 200 g Tagliatelle
- 2 tbsp Olive oil
- 2 tbsp Fresh mint
- 2 tbsp Pine nuts
- to taste Salt
- 200 g Ricotta
Instructions
- Bring a large pot of well-salted water to a rolling boil. Cook the tagliatelle to packet time.
- Peel the courgette lengthways into long ribbons with a Y-peeler. Discard the seedy core.
- Mix the lemon ricotta: ricotta with lemon zest, lemon juice, grated parmesan, salt and pepper. Loosen with 2 tbsp of pasta water from the boiling pot.
- Drop the frozen peas into the boiling pasta water for the last minute of cooking.
- Scoop a mug of pasta water out. Drain the pasta and peas together. Return to the warm pan.
- Off the heat, add the courgette ribbons. The residual heat will wilt them in 30 seconds. Add a splash of pasta water and 1 tbsp olive oil.
- Fold in the lemon ricotta in dollops — don't fully mix; leave creamy pockets. Plate, scatter torn mint leaves, toasted pine nuts and more grated parmesan. Drizzle with olive oil.
Cook mode lives in the app
Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.
