Courgette, Ricotta and Mint Tagliatelle
Courgette, Ricotta and Mint Tagliatelle



  • 3 tbsp olive oil
  • 2 bashed garlic cloves
  • 3 courgettes, cut into matchsticks
  • 250g tagliatelle
  • ½ lemon, zest and juice
  • 15g mint, leaves torn
  • 25g grated parmesan
  • 4 tbsp ricotta
  • Chilli flakes
  • Heat the oil and garlic together in a large pan, then add the courgettes and some seasoning, and cook for 10 mins to soften. Meanwhile, cook the pasta until al dente in boiling salted water.
  • Drain the pasta and add a ladleful of the pasta water to the courgettes, followed by the drained pasta. Add the lemon juice and zest, mint leaves, cheese and more black pepper, toss to combine and serve in plates topped with dollops of ricotta, more parmesan and a pinch of chilli flakes.
15 mins
4 serving

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