Ricotta with courgettes and mint

Name: Ricotta with courgettes and mint
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 4 servings
Cuisine: Bistro
Ingredients: 300.00 g pasta shells; 150.00 g peas frozen; 3.00 courgettes grated; 5.00 ml fresh chillies 573; 250.00 g ricotta cheese; 30.00 ml yoghurt low fat; 30.00 ml fresh mint chopped

4 servings Prep: 3 mins, Cooking: 10 mins

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By Food24 November 03 2009

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Ingredients (7)

300.00 g	pasta — shells
150.00 g	peas — frozen
3.00	courgettes — grated
5.00 ml	fresh chillies — 573
250.00 g	ricotta cheese
30.00 ml	yoghurt — low fat
30.00 ml	fresh mint — chopped

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Method:

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.