Courgette and ricotta pasta

Courgette and ricotta pasta

Total: 30 Min. | Active: 30 Min.
vegetarian, healthy and balanced
Nutritional value / person: 494 kcal
, Fat: 11 g
, Carbohydrate: 77 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
800 g courgettes, cut in half lengthways and then into slices
½ organic lemon, thinly sliced
5 sprigs oregano, finely chopped
3 sprigs peppermint, finely chopped
¾ tsp salt
a little pepper


400 g pasta (e.g. spelt penne)
salted water, boiling
125 g ricotta
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How it's done

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Heat the oil in a non-stick frying pan. Add the courgette, lemon and herbs, fry for approx. 10 mins., stirring occasionally, then season.


Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Add the ricotta and cooking water to the same pan, stir until smooth. Add the pasta and courgette, mix and heat gently.

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