Courgettes With Mint Ricotta Recipes

COURGETTES WITH MINT & RICOTTA

Steps:

• Heat a large, heavy non-stick frying pan or cast-iron skillet over a medium heat. Heat 1 tbsp of the oil and 1 tsp butter together and add half the courgettes in one layer. Cook for 2 mins, then turn the heat down to medium-low and cook for 5 more mins untouched, until the underside has a nice colour. Flip the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Cook for a further 5 mins or until very tender. Repeat the process with the remaining slices of courgette.
• Transfer to a platter and top with spoonfuls of ricotta. Drizzle over some extra virgin olive oil and scatter over the mint to serve.

COURGETTI WITH CHILLI, LEMON, RICOTTA & MINT

Steps:

• Toss the courgetti in a bowl with the chilli, lemon juice, 3⁄4 of the mint, some flaky sea salt and black pepper. Put onto a plate and garnish with the lemon zest, reserved mint and small dollops of the ricotta.

COURGETTE, MINT, RICOTTA & CHILLI SALAD

Steps:

• Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side - you'll need to do this in batches - then transfer to a clean bowl. (See below left for griddling tips.)
• Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
• Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
• To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.

TAGLIATELLE WITH COURGETTES, MINT AND RICOTTA

Steps:

• Heat the oil and garlic in a large frying pan over a low heat. Add the courgettes, season and cook gently for 10 minutes, until the courgettes are soft and starting to break down. Meanwhile, cook the pasta in a pan of boiling salted water according to pack instructions.
• Just before draining the pasta, turn the heat under the courgettes up to high and add a ladleful of the pasta water to the courgettes, followed by the drained pasta. Quickly add the lemon zest and juice, mint and parmigiano reggiano; toss together until well combined. Divide between 4 bowls or plates, adding dollops of the ricotta. Serve immediately with extra grated parmigiano reggiano and chilli flakes, if liked.