Cour­gette & ri­cotta pasta

Serves 4 Prep 15 mins Cook 15 mins


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 1 le­mon, zested 50g parme­san (or veg­e­tar­ian al­ter­na­tive), grated, plus extra to serve 50g pine nuts, toasted 250g tub ri­cotta

1 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.

2 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 with extra parme­san. PER SERV­ING 511 kcals, fat 27g, sat­u­rates 8g, carbs 43g, sug­ars 5g, fi­bre 2g, pro­tein 23g, salt 0.5g

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