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Courgette penne pasta with ricotta and parmesan

A tasty, low-calorie pasta meal for 4 that's ready in less than 20 minutes

  • Hands-on time: 5 mins
  • Time to make: 15 mins
  • Serving: 4 people
Ratings: 4.0
Ingredients

Ingredients

  • 240g wholewheat penne
  • 4 courgettes, sliced diagonally
  • 1 large red onion, cut into wedges
  • 200g extra-light ricotta
  • 4 small cloves garlic, crushed
  • 2 tablespoons grated parmesan-style vegetarian cheese
  • handful of fresh basil leaves
  • bag of rocket, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Cook the pasta according to the pack instructions. Drain, reserving 4 tablespoons of the cooking water.

    2 Meanwhile, put a large griddle pan over a high heat. When hot, add the courgettes and onion and cook for 2–3 min on each side until just tender. Transfer to a plate and keep warm.

    3 Put a large non-stick pan over a medium heat. Heat the ricotta and garlic for 1 min or until the ricotta melts. Stir in the pasta, courgette, onion and enough of the reserved pasta water to loosen the mixture. Take off the heat and stir through the cheese. Spoon into bowls, season with black pepper, then scatter over the basil and serve with the rocket.

    One comment on Courgette penne pasta with ricotta and parmesan

    1. Arlene Du Cann January 5, 2022 at 8:15 pm #

      I made one portion and it worked well.

    Leave a comment

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