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Tagliatelle with courgettes, mint and ricotta
This pasta dish is not to be missed. Delightfully fresh and subtly creamy in perfect companionship, this is the perfect summer pasta dish, whether you're looking for a quick and easy mid-week dinner, or to wow at a dinner party.
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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
1/2 x 25g pack mint, leaves torn
25g parmigiano reggiano, grated, plus extra to serve
4 tbsp ricotta
chilli flakes, to serve (optional)
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.
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.
Typical values per serving when made using specific products in recipe
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