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Tagliatelle with zucchini, peas & ricotta
Tagliatelle with zucchini, peas & ricotta
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Boost your health with this easy and delicious dish packed with nutritious greens.
Ingredients:
  • 350g dried tagliatelle pasta
  • 110g (2/3 cup) frozen baby peas, thawed
  • 4 zucchini, trimmed, coarsely grated
  • 2 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • 120g (1/2 cup) low-fat ricotta
Instructions:
  • Cook the tagliatelle in a large pot of salted boiling water according to package instructions until al dente, approximately 12 minutes. Toss in the peas for the final 2 minutes of cooking. Drain and transfer back to the pot.
  • Heat oil in a large frying pan over medium-high heat. Cook zucchini and garlic, stirring occasionally, until golden for about 5 minutes. Stir in lemon rind and juice, cook for an additional minute until heated through.
  • Combine the zucchini mixture with the pasta and toss gently. Season with salt and pepper, then portion into serving bowls. Finish with a dollop of ricotta on top before serving.

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