Pasta and courgettes

Having had pasta with courgettes and mint in Rome a couple of weeks ago I decided to try it on some dinner guests last Saturday. It was a big success and so it is now going on my list of “quick and easy pasta dishes for when guests arrive”.

You need:

Fusilli pasta (100 grams per person)
Olive oil (2 tablespoonfuls)
Garlic (1 clove garlic, crushed)
Courgettes (3, trimmed and cut into rounds)
Chilli flakes- dried (1/2tsp) – optional
Ricotta (250g / 8oz
Mint (2tbsp chopped)
Parsley(2tbsp chopped
Grated rind 1 lemon
Extra virgin olive oil, to drizzle
Parmesan (50g / 1 3/4 oz freshly grated)

Cook the pasta in a large saucepan of boiling salted water, following the packet instructions until al dente.
While the pasta is cooking, heat the oil over a moderate heat in a large saucepan and add the garlic and courgettes. Cook until the courgettes are beginning to brown, about 5-6 minutes. Stir in the chilli and ricotta and cook, stirring until warmed through. (If necessary add some of the pasta water to thin the ricotta)
Drain the pasta and return to the pan. Add the courgette mixture and mix through. Sprinkle with the herbs and lemon rind. Drizzle with extra virgin olive oil and serve with Parmesan.

One Response to “Pasta and courgettes”

  1. Asente says:

    What the heck is a courgette !!!!!!! ? !!!!!!!!

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