Lemony Pea and Courgette Pasta with Baked Ricotta
By OcadoLife
Published on 18 July 2025
“This Lemony Pea and Courgette Pasta with Baked Ricotta makes a great main and is also fab served at room temp as a pasta salad,” says hosting pro Eleanor Steafel, author of The Art Of Friday Night Dinner. “This wallet-friendly dish is also delicious as part of a barbecue spread.”Time and servings
40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time
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.