Save to your scrapbook
Tagliatelle with courgettes, mint and ricotta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 tbsp olive oil
2 garlic cloves, bashed with the side of a knife
3 large essential Waitrose Courgettes, cut into rough matchsticks
250g Giuseppe Cocco Tagliatelle
½ lemon, zest and juice
½ x 25g pack mint, leaves torn
25g parmigiano reggiano, grated, plus extra to serve
4 tbsp ricotta
chilli flakes, to serve (optional)
1. Heat the oil and garlic in a large frying pan over a low heat. Add the courgettes, season and cook gently for 10 minutes, until the courgettes are soft and starting to break down. Meanwhile, cook the pasta in a pan of boiling salted water according to pack instructions.
2. Just before draining the pasta, turn the heat under the courgettes up to high and add a ladleful of the pasta water to the courgettes, followed by the drained pasta. Quickly add the lemon zest and juice, mint and parmigiano reggiano; toss together until well combined. Divide between 4 bowls or plates, adding dollops of the ricotta. Serve immediately with extra grated parmigiano reggiano and chilli flakes, if liked.
This recipe first appeared in Waitrose & Partners Food Italian supplement, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Jul 25 15:59:00 BST 2019.