Mixed Pasta With Courgettes, Garlic, Ricotta & Mint
I bought lovely little courgettes ( zucchini ) at the multi cultural market in Brussels. I also bought fresh sheep's ricotta. I wanted to make a nice & easy meal from it. I had left over pasta & kamut pasta. So I made this!
Total Steps
6
Ingredients
11
Tools Needed
6
Related Article
http://www.michellesrecipeplace.com/?p=5316Ingredients
- 200 gr durum wheat fusili
- 150 gr Kamut penne
- 525 gr washed & cleaned little courgettes (zucchini), cut into small rounds or into 2
- 2 cloves fat garlic, peeled & finely cut up
- tablespoons fruity EVOO (Extra Virgin Olive Oil)
- 2 tablespoons pine nuts
- pinches dried & crushed chilis(optional)
- 200 gr fresh ricotta (sheep's ricotta), low fat
- 10 leaves fresh mint, washed & pad dry, cut up finely
- grinds black pepper(optional)
- freshly grated Parmesan cheese(optional)
Instructions
Step 1
Cook the pasta together in a large cooking pot, filled with plenty of water until al dente. Drain well but keep a bit of the boiling water for the sauce later.
Step 2
Heat a small non-stick pan over medium-high heat. Add the pine nuts. Toast, shaking the pan occasionally, until fragrant and lightly browned.
Step 3
Heat a large non-stick pan with a lid over medium-high heat. Add a few tablespoons of fruity EVOO. When the oil sizzles, add the chopped garlic and courgettes. Stir frequently and fry for about 4 to 5 minutes. Add a few pinches of crushed and dried chilis to taste. Continue to stir and fry for another 4 to 6 minutes, or until the courgettes are cooked through.
Step 4
To the pot of pasta, with a bit of the cooking water, add the chopped mint and ricotta. Stir well with a spoon. Add the fried garlic and chili courgettes. Stir carefully with a spoon. Check the seasoning, add a few grinds of black pepper, and taste.
Step 5
Divide the pasta mixture between two serving plates.
Step 6
Grate fresh Parmesan cheese over the top before serving and enjoy.