Lime And Ricotta Courgette Pasta Recipes

COURGETTE & RICOTTA PASTA

Steps:

• Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
• Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don't break it up too much. Serve sprinkled with extra Parmesan, if you like.

LIME AND RICOTTA COURGETTE PASTA

Steps:

• Place a large pot of salted water to boil.
• Wash and cut yellow and green zucchini in half widthwise, then in half length wise. Cut into small stands creating a shoestring or match stick shape.
• In a saute pan drizzle in 2 tablespoons of the e.v.o. oil. Bring to a medium to high heat. Sprinkle in chili flakes. Toss in minced garlic followed by the courgette (zucchini) strands immediately, as to not let the garlic burn.
• Saute for about 5 minutes seasoning with fine sea salt and freshly cracked pepper.
• Take off heat and set aside.
• While courgette are sauteing, place spaghetti into the boiling water and cook for about 8 minutes or a couple of minutes before the suggested cooking time. Put saute pan with zucchini (courgette) onto heat again, toss in spaghetti and toss well making sure to get all the oil and courgette infused into the pasta. Keep some of the pasta cooking water.
• Zest the lime into the pan, and also squeeze the juice in and toss again.
• Sprinkle in ricotta and some of the grated Grana Padano and pour in some of the pasta water, just enough to create a bit of sauce.
• Sprinkle in fresh basil slivers, and chopped parsley, finish with a splash of olive oil, toss and take off heat. This last phase of cooking takes about 3-4 minutes.
• Plate pasta and finish with a drizzle of olive oil and a sprinkle of grated Grana Padano.
• Ready to serve. Enjoy!

ZUCCHINI PASTA WITH RICOTTA

Steps:

• Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
• Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

LEMON-LIME RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
• Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
• Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
• To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

LIME RICOTTA

Steps:

• Mix the ricotta with the honey and lime.
• Add almonds if a richer dessert is wanted.
• Serve chilled.

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.