Monday, June 21, 2010

Courgette (Zucchini) and Ricotta Pasta

In an effort to become a real human being again rather than a stressed out university student and trainee-priest, I have vowed to myself (and Justin) that I will spend the rest of the summer playing with new recipes. I tend to cook the same things over and over again throughout the academic year. Boring. Boring for me to cook. Boring for Justin to eat.

This and a couple of other recipes I'll be posting are from a foody supplement by Donna Hay in this month's Livingetc.

This looks lovely - fresh, seasonal, easy. Because the only thing that needs cooking is the pasta, it's the perfect dish to cook after a busy day.

400g fresh lasagne sheets, sliced (I'm guessing fettuccine will work just as well)
3 courgettes (zucchini)
2 green onions, sliced (lengthwise, and pretty fine)
200g ricotta
sea salt and cracked black pepper
shave parmesan and lemon wedges, to serve
60ml extra-virgin olive oil
2 cloves garlic, crushed

First make garlic oil by placing the oil and garlic in a bowl and whisking to combine. Set aside.

Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes (or according to instructions on package). Drain and return to saucepan. Add the courgettes, green onion, ricotta, salt and pepper and garlic oil and toss to combine. Top with cheese and serve with lemon wedges.

Serves 4.

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