Penne with Courgettes and Ricotta (4-6)

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,

Penne with Courgettes and Ricotta (4-6)
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Penne with Courgettes and Ricotta (4-6)
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Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
  3. Cook the penne in plenty of boiling salted water then drain well. Add to the courgettes then crumble in the ricotta.
  4. Season, toss together then add the basil and Parmesan.
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