{Midweek Meal} Courgette & Ricotta Pasta

Thanks to gluten free pasta being readily available in some of our local shops, spaghetti is a popular meal at our house. But in hot summer weather, spaghetti bolognese or carbonara just seem a little too heavy sometimes. This is a great alternative with summery flavours.

Ingredients (serves 2-3)

  • 250-300g gluten free spaghetti
  • olive oil
  • 1 crushed clove garlic
  • 1 medium courgette, grated
  • 1 tub of ricotta cheese
  • 1 tablespoon lemon juice
  • handful of fresh chopped parsley
  • salt and pepper


  • Cook your spaghetti and reserve a tablespoon or two of the cooking water.
  • Fry the crushed garlic in the olive oil on a medium heat for a couple of minutes, being careful not to let it burn.
  • Stir in the grated courgette and cook until warmed through and starting to soften.
  • Mix in the ricotta cheese, lemon juice and a tablespoon of the reserved spaghetti water. If the sauce still seems too thick, add some more water.
  • Stir in the fresh parsley and season with salt and pepper.
  • Mix the spaghetti in with the sauce and serve. Tastes lovely with a cherry tomato and basil side salad.

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