Name: Lemon and ricotta spaghetti with courgette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Tbsp olive oil; 2 cloves of garlic, minced; 1 lemon, zested and juiced; ¼ tsp chilli flakes ( optional); 200g spaghetti ( gluten-free, if needed); 1 medium courgette; 1 large handful of wild rocket leaves; 150g ricotta

Lemon and ricotta spaghetti with courgette

25 Jul 2023

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This lemon and ricotta spaghetti with courgette is a quick and easy recipe, which is ideal for Summer lunches or suppers. While the pasta is cooking, you can make the ricotta sauce and grill the courgette. You can use up leftover barbecued, baked or grilled courgette for this recipe. I made it with gluten-free spaghetti, you can use fresh or dried durum wheat or wholewheat varieties too.

Ingredients

2 Tbsp olive oil
2 cloves of garlic, minced
1 lemon, zested and juiced
¼ tsp chilli flakes ( optional)
200g spaghetti ( gluten-free, if needed)
1 medium courgette
1 large handful of wild rocket leaves
150g ricotta

Instructions

Bring a pan of lightly salted water to the boil. Add the spaghetti and stir from time to time. Cook for approx.10 minutes, following the packet instructions.
Meanwhile, cut the courgette into thin rings, brush them with some oil and griddle or grill for 2-3 minutes each side, until lightly charred.
Heat the remaining oil in a small pan and add the garlic and chilli flakes, if used. Stir for a few seconds, don’t let it burn, then add the ricotta and a ladleful of the cooking water. Stir, then add the lemon juice and zest. Cook for a minute.
When the spaghetti is cooked (it should be al dente) take a cup of the water and set aside, then drain the pasta.
Mix the spaghetti with the ricotta, adding a little more pasta water, if necessary. The sauce should be creamy, not too wet.
Fold in gently the rocket leaves, add the grilled courgette, then season with salt and pepper.
Serve immediately.