Pasta with courgette and lemons

Pasta with courgette and lemons

Total: 30 min. | Active: 30 min.
Nutritional value / person: 791 kcal
, Fat: 31 g
, Carbohydrate: 90 g
, Protein: 34 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
500 g yellow courgettes, halved lengthwise, sliced diagonally
½ organic lemon, quartered, thinly sliced
4 tbsp capers, drained
2 sprigs peppermint
¾ tsp salt
a little pepper


500 g Pappardelle noodles
salted water, boiling
150 g Pecorino romano, coarsely grated
50 g ricotta
2 tbsp olive oil
½ organic lemon, grated zest and 2 tbsp of juice
¾ tsp salt
½ tsp black pepper
500 g yellow courgettes, halved lengthwise, sliced diagonally

To serve

75 g ricotta
3 sprigs peppermint, leaves torn off
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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, capers and mint, fry for approx. 10 mins., stirring occasionally, then season. Remove the mint.


Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Place the pecorino, ricotta, oil, lemon zest, lemon juice and reserved cooking water in the same pan, season. Mix until the cheese has melted. Add the pasta along with the fried and fresh courgette, mix.

To serve

Plate up the pasta, top with the ricotta and mint.

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