Courgette, lemon and ricotta pasta

Fresh, light pasta with courgette, lifted with lemon and bound with ricotta: a creamy spring dish without excess fat. Simple, quick and tasty.

Preparation: 10 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 269 kcal · 9 g protein · 27 g carbohydrate · 12 g fat

Ingredients

• 300 g wholewheat pasta
• 2 courgettes
• 150 g ricotta
• 1 lemon
• 2 tbsp olive oil
• basil, Parmesan

Method

1. Cook the pasta until al dente.
2. Fry the courgette, cut into thin strips, in the olive oil.
3. Mix the pasta with the ricotta, the lemon zest and juice, and a little pasta cooking water.
4. Add the courgette and the basil.

Nutritional benefits

Ricotta adds creaminess and protein for far less fat than a cream sauce. The courgette adds filling volume and fibre for few calories, and wholewheat pasta provides carbohydrate with a moderate glycaemic index. A light, fresh and balanced dish.

Variations and substitutions

• With fresh goat’s cheese or feta.
• Higher in protein: chicken, chickpeas or prawns.
• Gluten-free: pulse-based pasta.
• With peas or spinach.

Storage and making ahead

Keeps for 2 days and can be eaten hot or cold as a pasta salad.

💡 Good to know

Lemon zest (not just the juice) gives the dish an intense flavour without too much acidity: don’t forget it.

Read more

Discover more vegetarian recipes · slimming recipes · healthy & balanced recipes.

Foods in this recipe: pasta · courgettes · ricotta · lemon · olive oil.

You might also like these recipes: Buddha bowl with quinoa, chickpeas and roasted vegetables · Minestrone (Italian vegetable soup) · Chickpea, cucumber and feta salad.