Lemon pasta with ricotta and courgette
Recipe for creamy pasta with lemon, ricotta and courgette.
Servings 4 people
Calories 576kcal
Ingredients
- 4-500 g pasta, ideally rigatoni
- 2 shallots, finely chopped
- 3 cloves garlic, grated or crushed
- 2 courgettes, cut into half-moons or cubes
- 250 g ricotta
- 50 g parmesan, finely grated
- 2 lemons, finely grated zest and juice
- 7 sprigs basil, leaves picked
- 200 ml pasta cooking water
- Salt and freshly ground pepper
- Olive oil
Instructions
- Bring a large pan of well-salted water to the boil and cook the pasta until al dente, following the packet instructions.
- Meanwhile, heat a frying pan and sweat the shallots in olive oil until soft and translucent. Then add the garlic and courgette and fry for 3-4 minutes. Season with salt and freshly ground pepper.
- While that cooks, put the ricotta, parmesan, finely grated lemon zest and juice in a bowl. If the lemons are very juicy, start with the juice of just one and adjust with more lemon later, once the dish is assembled.
- When the pasta is almost al dente, pour 200 ml of the pasta cooking water into the bowl with the ricotta and whisk well until smooth. Keep the rest of the pasta water – you may need more.
- Tip the drained pasta into the pan with the ricotta cream and toss everything together well. Season to taste with more lemon juice, salt and freshly ground pepper.
- Stir the basil leaves through the sauce and serve topped with freshly ground pepper.
Nutrition
Calories: 576kcal | Carbohydrates: 88g | Protein: 27g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 272mg | Potassium: 751mg | Fiber: 6g | Sugar: 8g | Vitamin A: 731IU | Vitamin C: 53mg | Calcium: 341mg | Iron: 3mg