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  • Writer's pictureCeline

Courgette Ricotta Tagliatelle

Easy, quick pasta dish with a creamy ricotta sauce

Secret ingredient pomegranate molasses


  • 250g tagliatelle

  • 3 courgettes (cut in matchsticks)

  • 4 tbsp olive oil

  • 2 cloves garlic

  • ½ lemon zest and juice

  • Bunch chopped mint

  • 25g parmesan

  • 4 tbsp ricotta


Heat the oil and garlic in a frying pan.

Add the courgettes and cook for 10 minutes, until soft.

Meanwhile, cook the tagliatelle.

Add a ladle of the pasta water to the courgettes, followed by the drained


Add the lemon zest, lemon juice, mint, parmesan and ricotta.

Toss, and serve with extra mint and parmesan.

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