Ocado Organic Courgettes

Ocado Organic Courgettes.
Pack contains minimum of 2 courgettes.

A wonderfully versatile and mild vegetable, courgettes are a delicious addition to a wide range of meals. They have a classic long, cylindrical shape with a smooth, glossy, dark green skin. Their flavour is fresh, subtle, and slightly sweet, making them a perfect canvas for absorbing the flavours of other ingredients.

They can be spiralised into 'courgetti' for a low-carb alternative to pasta, grated into salads for a fresh crunch, or made into savoury fritters for a delicious snack. When cooked, their flavour mellows even further, and they become beautifully soft and tender. They are a classic addition to a ratatouille or can be added to stews and casseroles to add a subtle flavour and texture. They can also be roasted, grilled, or sautéed with a little garlic and olive oil for a simple and healthy side dish.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Lemony Pea and Courgette Pasta with Baked Ricotta recipe.

If you're looking to fill your cupboards, fridge and freezer with more of the organic products you love, search 'Ocado organic' to see our full range.

Certification body - Soil Association
Certification number - GB-ORG-05 UK/Non-UK Agriculture

Certification body - EU Organic
Certification number - ES-ECO-003-AN EU Agriculture

Country of origin may vary due to seasonality, specifically between Morocco, Spain, and the UK.

Keep refrigerated 0°C to +5°C.
Wash before use.

1. Wash before use.
2. Cut off each end and remove.
3. Cut into uniformed sized pieces - slices or batons.
4. Steam for 5 minutes until tender.
5. Alternatively, enjoy raw cut into sticks and dipped into houmous or cream cheese for a delicious snack.

Plastic Bag

RECYCLE AT COLLECTION POINTS
Do not recycle at home

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Lemony Pea and Courgette Pasta with Baked Ricotta
By OcadoLife
Prep time: 15 mins
Cook time: 25 mins
Serves: 6

Ingredients:
1 (500g) pack courgettes, sliced into thin rounds
6 garlic cloves, unpeeled
4 tbsp extra-virgin olive oil
1 (250g) tub ricotta
400g fusilli
160g frozen petits pois
2 lemons, juiced
20g vegetarian hard cheese, grated
½ (30g) pack mint, leaves picked and finely chopped

Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Toss the courgettes and garlic with 2 tbsp oil and a pinch of salt; spread out on a baking tray. Put the ricotta in a small ovenproof dish, season with salt and drizzle with 1 tbsp oil. Put both in the oven for 25 mins.

Step 2
Cook the pasta in a large pan of salted water until al dente. Add the peas for the final 2 mins; drain, reserving 100ml water.

Step 3
Return the reserved pasta water to the empty pan. Add the lemon juice, remaining 1 tbsp oil and two-thirds of the cooked courgettes. Squeeze the roasted garlic out of its skin and add it to the pan; stir vigorously over a low heat with a wooden spoon, mashing the garlic as you go. Add the pasta and peas, stirring to coat in the sauce.

Step 4
Tumble onto a platter and top with the reserved courgettes. Dollop over the ricotta; scatter with the grated cheese and mint.