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Photo of Zucchini, lemon and ricotta linguine by WW

Zucchini, lemon and ricotta linguine

8
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
Your dinner guests will never know that this delicious linguine dish can be made in just 10 minutes! The lemon adds a fresh zing and ricotta a lightness that will make it a favourite.

Ingredients

Dry pasta

250 g, linguine

Olive oil

1 tbs

Garlic

2 clove(s), thinly sliced

Fresh red chilli

1 whole, deseeded, finely chopped

Zucchini

2 medium, coarsely grated

Fresh lemon rind

2 tbs, finely grated

Lemon juice

2 tbs

Reduced-fat ricotta cheese

125 g, crumbled

Fresh mint

¾ cup(s), coarsely chopped

Instructions

  1. Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Cook pasta in boiling salted water, following packet instructions, or until just tender. Drain, reserving 1/3 cup (80ml) cooking liquid. Return pasta to pan.
  2. Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook garlic and chilli, stirring, for 1 minute or until fragrant. Add zucchini and cook, stirring, for 2–3 minutes or until light golden. Season with salt and pepper.
  3. Add rind, juice, ricotta, mint, zucchini mixture and reserved cooking liquid to pasta and toss to combine. Serve.

Notes

SERVING SUGGESTION: Rocket leaves.TIP: Timesaver: Use a food processor to grate zucchini and chop mint. Use 2 teaspoons crushed garlic and 1 teaspoon chopped chilli from a jar or tube instead of fresh garlic and chilli.

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