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    Tagliatelle with courgettes, mint and ricotta

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    Tagliatelle with courgettes, mint and ricotta

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    4 tbsp olive oil
    2 garlic cloves, bashed with the side of a knife
    3 large essential Waitrose Courgettes, cut into rough matchsticks 
    250g Giuseppe Cocco Tagliatelle
    ½ lemon, zest and juice
    ½ x 25g pack mint, leaves torn
    25g parmigiano reggiano, grated, plus extra to serve
    4 tbsp ricotta
    chilli flakes, to serve (optional)


    1. Heat the oil and garlic in a large frying pan over a low heat. Add the courgettes, season and cook gently for 10 minutes, until the courgettes are soft and starting to break down. Meanwhile, cook the pasta in a pan of boiling salted water according to pack instructions.

    2. Just before draining the pasta, turn the heat under the courgettes up to high and add a ladleful of the pasta water to the courgettes, followed by the drained pasta. Quickly add the lemon zest and juice, mint and parmigiano reggiano; toss together until well combined. Divide between 4 bowls or plates, adding dollops of the ricotta. Serve immediately with extra grated parmigiano reggiano and chilli flakes, if liked. 

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    This recipe first appeared in Waitrose & Partners Food Italian supplement, August 2019 issue. Download the Waitrose & Partners Food app for the full issue


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