Farfalle with courgette, lemon and ricotta
Soft golden courgette, lemon zest and creamy ricotta tossed through farfalle. Fresh, easy and ready in half an hour.
- Time30 min
- LevelEasy
- Costabout £1.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the pasta in plenty of salted water following the packet instructions. Save a mugful of the cooking water, then drain.
10 min - 2
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the courgettes and a pinch of salt and cook for 8 minutes, stirring now and then, until golden and soft.
8 min - 3
Add the garlic and chilli flakes and cook for 1 minute. Take the pan off the heat.
- 4
Beat the ricotta with the lemon zest, most of the lemon juice and a splash of pasta water until loose and creamy.
- 5
Add the drained pasta to the courgettes with the ricotta mixture and the hard cheese. Toss well, adding more pasta water until glossy.
- 6
Taste, add more lemon juice or black pepper if you like, and top with the basil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.