LINGUINE WITH ZUCCHINI, FRESH RICOTTA AND MINT

LINGUINE WITH ZUCCHINI, FRESH RICOTTA AND MINT

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

Ingredients

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.

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April 01, 2017 by Timothy Ryder
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