Courgette pasta with lemon, peas and ricotta
Coarsely grated courgette fried with shallot, garlic and chilli, tossed with wholewheat spaghetti, peas, lemon and ricotta and topped with parmesan and basil. The most common version is made with double cream; here the ricotta and a little pasta water make the sauce creamy.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 28 krper portion
- 470kcal per portion
Ingredients for 4 portions
- 2Courgettes
- 2Shallots
- 2 clovesGarlic
- 300 gWholewheat pasta, spaghetti
- 2 dlGreen peas, frozen
- 1 ½ tbspOlive oil
- 3 mlChili flakes
- 1Lemon
- 150 gRicotta
- 40 gParmesan, finely grated
- to tasteSalt
- to tasteBlack pepper
- 1Basil
Method
- Bring a large pan of salted water to the boil for the pasta. Coarsely grate the courgettes and squeeze out the liquid with your hands. Peel and chop the shallots and garlic.
- Cook the pasta according to the packet instructions, adding the peas for the last minute. Save 2 dl of the cooking water and drain.
- Fry the courgette, shallot and garlic in the oil in a large frying pan over a medium-high heat for about 5 minutes, until the courgette has taken on a little colour. Season with the chilli flakes.
- Zest and juice the lemon. Stir the ricotta together with the lemon zest and half the parmesan.
- Toss the pasta and peas into the pan with the ricotta mixture and enough pasta water to make a creamy sauce. Season with lemon juice, salt and pepper.
- Serve topped with the rest of the parmesan and basil leaves.
The cost is estimated from Swedish grocery prices.
