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400 g (14 oz) penne
4 medium courgettes, sliced
1 tsp Schwartz Easy Garlic
2 tsp Schwartz Mint
Zest of 1 lemon
1 tbsp lemon juice
150 g (5 oz) ricotta cheese
Mint sprigs, to serve
Cook pasta according to pack instructions.
Meanwhile, heat a griddle pan (or heavy-based frying pan). Place courgettes in a bowl with 1 tbsp olive oil and season with a little salt. Toss to coat. Fry until griddle marks appear but courgettes still have some bite.
Whisk 2 tbsp olive oil with the garlic, mint, lemon zest and juice and a little pepper to make a dressing.
Drain pasta and toss with courgettes and dressing. Dot over dollops of ricotta and garnish with mint.
(Serves 4)
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