Spaghetti With Kale, Courgette, Lemon & Ricotta
This pasta dish is the perfect midweek dinner when you're after something fresh and zingy. Add a dollop of cold, creamy ricotta on the spaghetti for extra richness.
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300g of spaghetti
2 garlic cloves, finely chopped
Grated zest and juice of 2 lemons
1/4 teaspoon of chilli flakes, plus extra to serve
5 tablespoons of olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1l of boiling water
250g of kale, chopped and any tough stems discarded
100g of parmesan, finely grated, plus extra to serve
2 courgettes, peeled with a julienne peeler
250g of ricotta
Handful of crunchy croutons, bashed into rubble (optional)
In a large, shallow ovenproof casserole dish or deep frying pan, add the pasta, garlic, lemon zest, chilli flakes and olive oil. Add plenty of seasoning, then pour in the boiling water and bring to the boil. Drop in the kale, pushing it under the water with a pair of tongs or a long spoon.
Cook, stirring the spaghetti and kale frequently for 8-10 minutes, or until the pasta is cooked to your liking. Stir in most of the parmesan and twirl the pasta to melt. Drop the courgettes into the pan and let the heat of the pasta wilt the courgette.
In a small bowl, mix the crouton crumbs with some extra parmesan and chilli flakes. Divide the pasta between four plates, add a dollop of ricotta and finish with the crunchy crouton crumbs.
Tip: Add a cup of frozen peas for more greens.
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