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Courgette, ricotta and chilli spaghetti recipe

83 ratings

This colourful courgette spaghetti recipe is simple to cook and full of fresh, vibrant flavours. Grating the courgette is super-easy and means it doesn’t need to be cooked separately – simply stir into the pasta with juicy cherry tomatoes, creamy ricotta and spicy chilli for a vegetarian pasta dish in no time. See method

Serves 4
10 mins to prepare and 10 mins to cook
436 calories / serving
Healthy
Vegetarian

Ingredients

400g spaghetti
1 garlic clove, crushed
250g ricotta
1 large courgette, grated
330g cherry tomatoes, quartered
½ lemon, zested
2 tsp crushed chillies, plus extra to serve

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
1850kj
436kcal 22%
Fat
7g 10%
Saturates
3g 17%
Sugars
9g 10%
Salt
0.3g 6%

of the reference intake
Carbohydrate 80.4g Protein 18.5g Fibre 5.6g

Method

Bring a large pan of salted water to the boil and cook the spaghetti for 9 mins. Drain, reserving a few tbsp of the cooking water, and return to the pan.

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Meanwhile, mix together the garlic and ricotta in a small bowl with a good grinding of black pepper. Stir through the cooked spaghetti, adding a little of the reserved cooking water if needed so that the ricotta just coats the pasta.
Add the courgette, tomatoes, lemon zest and crushed chillies. Mix gently to combine, then divide between serving dishes, sprinkled with extra crushed chillies, if you like.