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Lime and Ricotta Courgettes Pasta

Lime and Ricotta Courgette Pasta

  • Author: Loreto
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Pasta, Vegetarian
  • Method: Sauteing
  • Cuisine: Italian Fusion

Description

Lime and Ricotta Courgette Pasta takes us on a journey of freshness meets flavors hosting beautiful bright notes of lime zest, fresh ricotta, and a wonderfully sauteed shoestring cut courgette (zucchini).


Ingredients

  • 360 g Spaghetti
  • 3 Tablespoons e.v.o. oil
  • Pinch of dried chili flakes
  • 1 medium green zucchini
  • 1 medium yellow zucchini
  • 2 cloves garlic minced
  • zest of one lime
  • juice of one lime
  • 6 leaves fresh basil slivered
  • 1/2 cup fresh ricotta
  • 1/2 cup grated Grana Padano
  • 1 Tablespoon fresh chopped parsley

Instructions

  1. Place a large pot of salted water to boil.
  2. Wash and cut yellow and green zucchini in half widthwise, then in half length wise. Cut into small stands creating a shoestring or match stick shape.
  3. In a saute pan drizzle in 2 tablespoons of the e.v.o. oil. Bring to a medium to high heat. Sprinkle in chili flakes. Toss in minced garlic followed by the courgette (zucchini) strands immediately, as to not let the garlic burn.
  4. Saute for about 5 minutes seasoning with fine sea salt and freshly cracked pepper.
  5. Take off heat and set aside.
  6. While courgette are sauteing, place spaghetti into the boiling water and cook for about 8 minutes or a couple of minutes before the suggested cooking time. Put saute pan with zucchini (courgette) onto heat again, toss in spaghetti and toss well making sure to get all the oil and courgette infused into the pasta. Keep some of the pasta cooking water.
  7. Zest the lime into the pan, and also squeeze the juice in and toss again.
  8. Sprinkle in ricotta and some of the grated Grana Padano and pour in some of the pasta water, just enough to create a bit of sauce.
  9. Sprinkle in fresh basil slivers, and chopped parsley, finish with a splash of olive oil, toss and take off heat. This last phase of cooking takes about 3-4 minutes.
  10. Plate pasta and finish with a drizzle of olive oil and a sprinkle of grated Grana Padano.
  11. Ready to serve. Enjoy!

Notes

  1. If you want to save some time you can dice or cut the courgette in half rounds.
  2. You save time by multitasking starting with the water to boil as you cut the zucchini, and also while the zucchini is sauteing you can start to cook the pasta.
  3. Another good tip is to have a kettle of water on boil and this will help speed up the process of boiling the water as you can pour the boiled water from the kettle into the pot.
  4. Make sure you have enough water in the pot and also to season it remembering to taste the water prior to putting the pasta in.
  5. The Grana Padano at the end can be shaved, this will give you a real boost in flavor.
  6. Watch the pasta cooking times and I suggest stop the cooking a couple of minutes prior to the total cooking time on the package.
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