Photo: Eaters Collective
Courgette & ricotta pasta
10 ingredients
15 min + 15 min
Serves 4
openrecipes
Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts
Estimated Nutrition (whole recipe, rough)
838
Calories
34g
Protein
52g
Fat
60g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 1 shallot , finely chopped
- 4 courgettes , halved and thinly sliced
- 3 garlic cloves , finely chopped
- 300g pasta shapes
- small bunch basil , most chopped
- zest 1 lemon
- 50g Parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
- 50g pine nuts , toasted
- 250g tub ricotta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes