Lemon and ricotta spaghetti with courgette

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.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

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

Method

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.