Home > Recipes > Courgette recipes > Smoky courgette and ricotta pasta

Smoky courgette and ricotta pasta

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Aug 24
Updated: 2 Aug 24

Reminiscent of a smoky baba ghanoush, this lemony courgette sauce is incredibly versatile. It’s great with pasta but also works beautifully as a dip or spread. It’s one of our favourite ways to use up a glut of courgettes.

Easy
August 2024

Test kitchen approved

Serves 2
Hands-on time 20 min, plus cooling

Vegetarian recipes

Nutrition: Per serving

Calories: 625kcals
Fat: 28g (11g saturated)
Protein: 28g
Carbohydrates: 63g (7.5g sugars)
Fibre: 4.7g
Salt: 1.5g

Save recipe

Save

Save recipe Print

Rate

Before you start

The dish works just as well with aubergines; char in the same way to get that smoky flavour.

For an even smokier flavour, cook the courgettes on the barbecue. They can be nestled directly into the hot coals.

Before you start

The dish works just as well with aubergines; char in the same way to get that smoky flavour.

For an even smokier flavour, cook the courgettes on the barbecue. They can be nestled directly into the hot coals.

Ingredients

500g courgettes
Dash vegetable oil
1 garlic clove
100g ricotta
Finely grated zest 1 lemon
160g orecchiette pasta or similar
2 tbsp extra-virgin olive oil
1 tsp chilli flakes
Oregano leaves to garnish

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 180°C fan/gas 6. Rub the outside of the courgettes with a little oil, then rest directly over an open flame (gas hob or barbecue) or place under a hot grill, turning now and then, until blackened all over (about 10 minutes). Once charred, put the courgettes in the oven to cook through for 15 minutes or until very soft. Leave to cool.
Peel off and discard the blackened skin. Put the flesh in a sieve and squeeze out any excess liquid, then transfer to a blender with the garlic, ricotta, most of the lemon zest and a good pinch of salt and pepper. Whizz until smooth.
Cook the pasta in boiling salted water for 9 minutes. Meanwhile, heat the olive oil in a small pan with the chilli flakes and sizzle for a minute to infuse. Once the pasta is ready, strain over a jug or bowl to save the pasta water. Tip the pasta back into the pan and add the whizzed sauce along with a splash of the pasta water, then toss gently with tongs to coat. Warm through for a couple of minutes, adding more pasta water if needed to create a silky sauce.