Courgette & ricotta pasta

10-30 minutes 30-60 minutes 4 servings 600 kcal or less courgette courgettes cream cheese everyday family five a day fusilli green vegetables greens italian cheese kids mains make it tonight meal solutions pasta tubes penne quick quick and easy rigatoni weeknight

Ingredients

2 tbsp olive oil

1 shallot , finely chopped

4 courgettes , halved and thinly sliced

3 garlic cloves , finely chopped

300g pasta shapes

small bunch basil , most chopped

zest 1 lemon

50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional)

50g pine nut , toasted

250g tub ricotta

Method

Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.

Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don’t break it up too much. Serve sprinkled with extra Parmesan, if you like.