Courgette Ribbon and Ricotta Spaghetti with Lemon
Drogo
0 - 2
15 minutes
30 minutes
Fresh, vibrant, and beautifully balanced, this courgette ribbon and ricotta spaghetti with lemon recipe is a celebration of simple, high-quality ingredients. Combining silky spaghetti, delicate courgette ribbons, creamy fresh ricotta and bright citrus flavours, this dish delivers a light yet satisfying meal that is perfect for any occasion.
This refined courgette ribbon pasta is a modern take on classic Italian cooking, where fresh vegetables and creamy cheese come together to create a dish full of texture and flavour. The courgette is sliced into elegant ribbons, adding freshness and a delicate bite, while the ricotta creates a smooth and luxurious coating for every strand of pasta.
Quick and effortless, this recipe comes together in the time it takes for the spaghetti to cook, making preparation key. Have all your ingredients ready before you begin cooking to allow the flavours to combine perfectly. Inspired by a Nigel Slater recipe for ricotta orecchiette with broad beans discovered years ago, this dish has evolved into a Fine Food Specialist favourite.
The subtle warmth of spice is beautifully balanced with the sharp freshness of lemon, while the creamy richness of fresh ricotta brings everything together. The secret to this deliciously simple courgette and ricotta pasta is cooking the spaghetti in well-salted water, creating the perfect foundation for a light, flavourful, and satisfying meal.
Ingredients
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2 tbsp Olive oil
- 3 cloves Garlic
1 Lemon
- 1/4 tsp Chilli flakes
- 150g Spaghetti
1 Courgette
- 150g Ricotta
- Bunch Flat leaf parsley
2 Courgette flowers
Directions
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Heat the oil in a heavy-bottomed saucepan on a medium-low heat. Add the garlic, lemon zest and chilli flakes. Cook for a couple of minutes, stirring frequently and being careful not to let the garlic colour – if it gets too hot take the pan off the heat and stir vigorously to cool.
Meanwhile, bring a pan of water to the boil and season with the salt. Add the spaghetti to the pan and stir from time to time.
Add the courgette to the garlic mix and stir frequently as it sweats. After about five minutes when the courgette is nearly cooked but still has a little bite and texture, turn the heat down and add the ricotta to the pan to gently warm through. Add a few spoonfuls of pasta water to loosen the mixture – this will also help season it. Remove from the heat and test for seasoning, adding a pinch of salt if necessary, a generous grind of black pepper, a squeeze of lemon and a handful of chopped parsley.
When the spaghetti is cooked al dente take a cup of the pasta water and put it to one side, then drain the rest. Mix the spaghetti and sauce thoroughly, loosening it with a little more pasta water, if necessary. Garnish each plate with a courgette flower, if using, and serve immediately.
Ingredients you'll need
