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Courgette and Ricotta Pasta

Fresh and zesty flavors are the hallmark of this light pasta dish, perfect for a warm day, when appetites are likely to be lighter too. For the absolute freshest rendition, remember you can easily make your own ricotta, but this recipe is delicious made with a good-quality purchased ricotta too — no worries!

Courgette and Ricotta Pasta

2 tbs. olive oil
1 shallot, finely chopped
4 courgettes (zucchini), halved and thinly sliced
3 garlic cloves, minced
11 oz. pasta shapes
small bunch basil, to yield 2 tbs. chopped with few small leaves reserved for garnish
zest of 1 lemon
2 oz. Parmesan, grated (about 1 cup), plus extra to serve
2 oz. pine nuts, toasted (5 tbs.)
9 oz. ricotta (about 1 cup)

Heat the oil in a large skillet. Cook the shallot and courgettes for 8 minutes until softened. When they are just beginning to color, add the garlic and cook for 2 minutes more.

Cook the pasta following package directions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan, and a bit of the pasta water. Stir in some salt and freshly ground black pepper. Put the pasta into bowls to serve, dotting some of the ricotta over each serving and garnishing with the pine nuts, small basil leaves, and extra Parmesan.

One Comment Post a comment
  1. Jinny #

    Lovely dinner. Really enjoyed this. Easy to prepare and delicious!

    October 8, 2013

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