Spring pasta with zucchini, peas, mint and ricotta recipe

Vegetarian pasta for spring.
Vegetarian pasta for spring. Photo: Marina Oliphant

Delicate flavours glow in this speedy vegetarian dish.


500g good quality pasta

1 cup freshly podded peas

2 tbsp olive oil

2 garlic cloves, peeled and finely diced

2 zucchini, sliced

zest of 1 lemon

1 cup fresh mint leaves

250g fresh ricotta cheese

salt and pepper


Cook the pasta according to the directions on the packet.

Add the peas to the pasta pot for the last five minutes of the cooking time.

Meanwhile, heat oil in a large pan and cook garlic until soft. Add zucchini and cook for a few minutes.

Add drained pasta and peas, lemon zest and mint leaves and toss well to combine.

To serve: Crumble over the fresh ricotta and season with salt and freshly ground pepper.