Spaghetti with ricotta and mint

Recipe by Jo Feehan- Second Helping

Use your own freshly made ricotta in this tasty, easy pasta dish.

  • 200 gm dried spaghetti
  • 165 gm fresh ricotta
  • 2 sprigs mint
  • 1 small zucchini
  • 1 tblsp lemon zest
  • ½ long red chilli (optional)
  • salt & pepper
  • Olive oil
  1. Bring a large pot of salted water to the boil. Add pasta, stirring frequently for a minute. Bring back to the boil. Cook for 7 minutes until al dente. Prepare veg whilst pasta is cooking. Drain the pasta and return to pot.
  2. To prepare veg, finely chop mint leaves. Grate the zucchini. Finely dice the chili (optional/to your taste). Combine in a bowl with ricotta, lemon zest, juice of half the lemon, a drizzle of olive oil, salt and pepper.
  3. To finish, stir ricotta mixture and rocket into the pasta. Season with salt and pepper, then serve your spaghetti with ricotta and mint immediately into bowls with a wedge of lemon and a drizzle of olive oil.

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