Pasta with courgettes, ricotta and sun-dried tomatoes
Spaghetti with golden courgettes, ricotta and mint, with sun-dried tomatoes.
Active time35 min
Cooking15 min
Total40 min
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Ingredients
- 2 cloves of garlic
- 400 g courgettes
- 15 g mint
- 150 g ricotta
- 40 ml sunflower oil
- 320 g spaghetti (dried)
- 60 g drained sun-dried tomatoes in oil
Preparation
Wash the courgettes and cut into thin sticks. Peel and chop the garlic. Wash and finely slice the mint.
2 cloves of garlic400 g courgettes15 g mint- knife
- chopping board
Heat the oil in a large frying pan. Brown the courgettes for 10 to 12 minutes over a medium-high heat, stirring. Add the garlic for the final minute.
40 ml sunflower oil- frying pan
While the courgettes are cooking, cook the spaghetti in boiling water according to the packet instructions. Reserve 150 ml of cooking water, then drain.
320 g spaghetti (dried)- saucepan
- colander
Loosen the ricotta with a little cooking water in a mixing bowl. Add the spaghetti, courgettes and mint, then mix. Prepare 60 g drained sun-dried tomatoes in oil. Drain the sun-dried tomatoes and cut them into strips. Add everything to the dish. Add cooking water as needed and serve immediately.
150 g ricotta60 g drained sun-dried tomatoes in oil- mixing bowl
- spoon
- knife
- chopping board
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration