My Gluten-Free Italy

My Gluten-Free Italy

Pasta with courgettes, peas and ricotta // pasta con zucchini, piselli e ricotta

Here is another wonderful recipe featuring courgettes. Courgettes are abundant during the summer and go so well in Italian cooking that we’re sure to see them even more on this blog over the next few months. Courgette and ricotta is a classic Italian pairing – both are so delicate that neither overpowers the other – and this particular recipe originates from Campania in the south. Traditionally, this recipe features a short tubular pasta called ditali, however, I haven’t come across a gluten-free version here in the UK (even the regular wheat version is relatively rare) so I have substituted penne, which works just as well. I have included peas along with the courgettes – they provide a different texture whilst their sweetness goes beautifully with the ricotta. Buon appetito!

Pasta with courgettes, peas and ricotta // pasta con zucchini, piselli e ricotta
Courgette and ricotta is a classic Italian pairing. This delicate summer pasta dish features sautéd courgettes mixed with creamy ricotta cheese.
Pasta with courgettes, peas and ricotta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 small onion, thinly sliced
  • 2 courgettes (around 320g)
  • 320 g frozen petit pois or peas
  • 300 g dry gluten-free pasta (I used penne)
  • 250 g ricotta
  • 60 g parmesan, grated (or a vegetarian alternative)
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 small onion, thinly sliced
  • 2 courgettes (around 320g)
  • 320 g frozen petit pois or peas
  • 300 g dry gluten-free pasta (I used penne)
  • 250 g ricotta
  • 60 g parmesan, grated (or a vegetarian alternative)
Pasta with courgettes, peas and ricotta
Instructions
  1. Heat the olive oil in a wide pan over a low-medium heat. Add the sliced onion and sauté until softened and translucent. Be careful not to brown the onion. In the meantime, halve the courgettes lengthways and thinly slice.
  2. Add the courgettes, season well with salt and pepper, and cover with a lid. Cook gently for around 10-15 minutes, shaking occasionally so the courgettes cook evenly.
  3. In the meantime, bring a large saucepan of salted water to the boil. Once boiling, add the pasta, stir, and cook until al dente (around 1-2 minutes less than the pack instructions). 1 minute before the pasta is done, tip the peas into the same saucepan.
  4. Uncover the pan with the courgettes and, if there's still quite a bit of water, turn the heat up slightly until evaporated. Otherwise, keep the heat low to prevent the courgettes turning too mushy.
  5. Drain the pasta and peas and add to the pan with the courgettes, mixing together. In a separate bowl, break the ricotta up with a fork and then mix in with the pasta, along with around 20g of the parmesan, until the pasta is well coated with the cheese. Mix gently, you don't want to break the courgettes up too much.
  6. Serve with an extra dusting of parmesan cheese and cracked black pepper.
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