Name: Spring-into-summer pasta
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 350g tagliatelle; 500g courgettes; 190g fresh shelled pea or use frozen; zest and juice 1 lemon; handful mint leaves, chopped; 250g pot ricotta

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Spring-into-summer pasta

Spring-into-summer pasta

Good Food team

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Serves 4

Easy

Total time: 15 mins

Ready in 15 minutes

A star rating of 3 out of 5.3 ratingsRate

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Can't wait for summer? This pasta recipe is fresh and simple, and will remind you of balmy evenings...

Vegetarian

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Summer berry brulée

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Ingredients

Nutrition

Units:

MetricUS

350g tagliatelle
500g courgettes
190g fresh shelled pea

or use frozen
zest and juice 1 lemon
handful mint

leaves, chopped
250g pot ricotta

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Nutrition: per serving

kcal457
fat10g
saturates5g
carbs75g
sugars0g
fibre6g
protein22g
salt0.19g

low

Method

step 1

Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.
step 2

When the pasta has 2 mins left to cook, tip the courgettes and peas into the pan, then cook until just tender. Drain and return to the pan.
step 3

Toss in the lemon juice, zest and most of the mint, then season to taste. Divide between 4 bowls, spoon small dollops of ricotta over each and sprinkle with the remaining mint.

RECIPE TIPS

MAKE IT SMARTER, MEATY OR HERBY

Replace tagliatelle with pappardelle pasta and slice the courgettes into thin ribbons using a vegetable peeler. To add meat, top each bowl with a few crisp rashers of grilled bacon. Or to make it herby replace the ricotta with a herb cheese such as Boursin or le Roulé and omit the mint.

Recipe from Good Food magazine, June 2005

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A star rating of 3 out of 5.3 ratings

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