Ricotta with courgettes and mint

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 7
Servings 4
Time 3

Ingredients

  • 300
    g
    pasta shells
  • 150
    g
    frozen peas
  • 3
    large courgettes, grated
  • 5
    ml
    olive oil
  • 250
    g
    ricotta
  • 30
    ml
    low-fat natural yoghurt
  • 30
    ml
    fresh mint, roughly chopped
 

Method

10
 
Cook the pasta according to the packet instructions.
Pat the courgettes dry with paper towel.
Heat the oil in a large frying pan and add the courgettes.
Cook them for one to two minutes, then add the ricotta and yoghurt and stir well.
Add the peas and simmer for two minutes, until they are heated through.
Add mint and season with salt and freshly ground black pepper.
Add the pasta and mix well.
 

Read more on: sauté
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

43 minutes ago
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.