Spring-into-summer pasta

Can’t wait for summer? This pasta recipe is fresh and simple, and will remind you of balmy evenings…

  • Ready in 15 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 457
  • fat 10g
  • saturates 5g
  • carbs 75g
  • sugars 0g
  • fibre 6g
  • protein 22g
  • salt 0.19g


  • 350g tagliatelle
  • 500g courgettes
  • 190g fresh shelled peas, or use frozen
  • zest and juice 1 lemon
  • handful mint leaves, chopped
  • 250g pot ricotta


Make it smarter, meaty or herby
Replace tagliatelle with pappardelle pasta and slice the courgettes into thin ribbons using a vegetable peeler. To add meat, top each bowl with a few crisp rashers of grilled bacon. Or to make it herby replace the ricotta with a herb cheese such as Boursin or le Roulé and omit the mint.


  1. Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.

  2. When the pasta has 2 mins left to cook, tip the courgettes and peas into the pan, then cook until just tender. Drain and return to the pan.

  3. Toss in the lemon juice, zest and most of the mint, then season to taste. Divide between 4 bowls, spoon small dollops of ricotta over each and sprinkle with the remaining mint.

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