A lovely recipe from ” River Cafe Cook Book Two” for when small young courgettes are in season. It’s more colourful if you can get both yellow and green courgettes. It will serve four as a main or 6 as a starter,
Ingredients
- 1 kg small young courgettes
- sea salt and black pepper
- 2 tbsps olive oil
- 4 plump garlic cloves peeled and chopped
- 400 g Penne
- 350 g ricotta cheese
- 1 bunch fresh basil shredded
- 100 g parmesan freshly grated
Servings:
Instructions
- Trim the courgettes then blanch whole in boiling salted water for about 2 minutes. Drain, cool and slice at an angle about 1 cm thick.
- Heat the olive oil in a large heavy saucepan and cook the garlic until very soft but not brown. Add the courgette slices and top over a low heat for 4-5 minutes.
- Cook the penne in plenty of boiling salted water then drain well. Add to the courgettes then crumble in the ricotta.
- Season, toss together then add the basil and Parmesan.
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