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Simple Zucchini, Pea, Mint and Ricotta Pasta

Brenda Janschek
Prep Time 5 mins
Cook Time 10 mins
Servings 6


  • 500 grams pasta, whatever type you like
  • 2 cups frozen peas
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 2 medium size zucchinis, cut in half lengthways and finely chopped into half discs
  • 350 grams fresh ricotta
  • 2 lemons, zested
  • 2-3 tbsp lemon juice, to taste
  • 1/4 cup fresh mint leaves, chopped
  • sea salt or river salt and black pepper
  • parmesan cheese, to serve (optional)
  • handful greens like baby spinach and rocket to serve


  • Cook the pasta according to the directions on the packet.
  • Add the peas to the pasta pot for the last three minutes of the cooking time. Drain and rinse with cold water once cooked.
  • In the meantime, heat oil in a large pan and gently saute garlic for a minute. Add zucchini and cook for another minute or so.
  • Add drained pasta and peas, lemon zest, lemon juice and mint leaves and toss well to combine.
  • Crumble over the fresh ricotta and season with salt and freshly ground pepper and gently stir through.
  • To serve stir through baby spinach and/or rocket and a sprinkle of parmesan cheese and chilli flakes if you like.