Lemon Pesto Courgette & Ricotta Pasta
A fresh, zesty Summer pasta dish that combines tender courgette with creamy Ricotta and vibrant Lemon Pesto. Perfect for bright, cheerful, longer evenings.
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Prep Time
10 mins
Cook Time
10 mins
Serves
4
Ingredients
- 300g Penne pasta
- 4 courgettes, cut into thin matchsticks
- 1 tablespoon olive oil
- 250g Ricotta cheese
- 190g jar Sacla’ Zesty Lemon Pesto
- 2 tablespoons freshly chopped mint
- Freshly ground black pepper
- Grated Parmesan, to serve
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How to make the recipe
Step 1
Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes (or according to packet instructions). Drain, reserving 2 tbsp of the cooking water, and return to the pan.
Step 2
Meanwhile heat the oil in a frying pan over a medium-high heat and add the courgettes. Cook for 4 minutes, stirring frequently until lightly browned. Stir in the pasta, Ricotta, Zesty Lemon Pesto and mint, adding the cooking water a little at a time to loosen.
Step 3
Divide between 4 bowls and serve with freshly ground black pepper and Parmesan.