Recipe

Ricotta & Veg Fusilli

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Ricotta & Veg Fusilli

Ricotta, tomato and courgette sauce over fusilli al dente and scattered with mature cheddar. Quick and delicious!




Ingredients to serve 2

  • 250g x fusilli pasta
  • 1/2 x onion - chop finely
  • 4 x courgettes - grate coarsely
  • 1 clove x garlic – crush, peel and chop finely
  • 125g x ricotta
  • 25g x mature cheddar - grate finely
  • 1/2 jar x tomato and pasta sauce
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 500g x fusilli pasta
  • 1 x onion - chop finely
  • 8 x courgettes - grate coarsely
  • 2 cloves x garlic – crush, peel and chop finely
  • 250g x ricotta
  • 50g x mature cheddar - grate finely
  • 1 jar x tomato and pasta sauce
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Bring a large saucepan of lightly salted water to the boil. Add the pasta (and a little olive oil) and cook for about 5 to 6 minutes until al dente - that’s cooked but firm to the bite and not soft. Drain in a colander, drizzle with a little olive oil and set aside.

Step 2

Heat a few glugs of olive oil in a large frying pan on medium heat. Add the onion and sauté for about 5 minutes. Then add the garlic and grated courgettes and continue to fry until the courgettes soften and turn bright green – about 3 or 4 minutes. Stir in the ricotta and cheddar (reserving a little for the topping later), then season to taste. Finally add the tomato sauce and simmer until heated through.

Step 3

To serve, divide the pasta between the bowls and spoon over the ricotta and vegetable mixture. Scatter with the remaining cheese.