There is nothing like a light Summer pasta. This recipe uses fresh ricotta, grated zucchini, baby spinach and lemon to create an easy recipe for a quick weeknight dinner or a fast weekend brunch! 

20 Minutes. A fantastic Summer pasta. 

Serves 2


250g fresh ricotta
250g linguine
1 lemon
1 zucchini
2 sprigs mint
1 long red chilli (optional)
1 handful rocket

Cook pasta
Bring a large pot of salted water to the boil. Add pasta, stirring frequently for a minute. Bring back to the boil. Cook for 7 minutes until al dente. Prepare veg whilst pasta is cooking. Drain the pasta and return to pot.

Prepare veg
Finely chop mint leaves. Grate the zucchini. Finely dice the chilli (optional/to your taste). Combine in a bowl with ricotta, lemon zest, juice of half the lemon, a drizzle of olive oil, salt and pepper.

Finish & serve
Stir ricotta mixture and rocket into the pasta. Season with salt and pepper. Serve immediately into bowls with a wedge of lemon and a drizzle of olive oil.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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April 01, 2017 by Timothy Ryder
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