Written for one request, published for everyone
Creamy Grated Courgette and Ricotta Rigatoni
Grated courgette cooked down to a soft sauce and stirred through rigatoni with ricotta, mint and pine nuts.
- Total
- 25 min
- Hands on
- 18 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 800 kcal
- Protein
- 30 g
- Fat
- 38 g
- Carbs
- 84 g

Method
Step 1 of 11
Bring a large pan of well-salted water to the boil on the hob.
Salt

Step 2 of 11
Coarsely grate the courgettes on a box grater.
Courgettes
Step 3 of 11
Finely mince the garlic.
Garlic cloves

Step 4 of 11
Cook the rigatoni in the boiling water until al dente.
Rigatoni

Step 5 of 11
Toast the pine nuts in a dry frying pan over low heat until lightly coloured, then tip out.
Pine nuts

Step 6 of 11
Heat the olive oil in the same pan and cook the garlic until fragrant.
Olive oil
Garlic cloves

What ‘ready’ looks like Step 7 of 11
Add the grated courgette and a good pinch of salt and cook, stirring, until collapsed and jammy.
Courgettes
Salt
Step 8 of 11
Take the pan off the heat and stir in the ricotta and the lemon zest.
Ricotta
Lemon
Step 9 of 11
Scoop out 120 ml of the pasta water, then drain the rigatoni.
Rigatoni

Step 10 of 11
Toss the pasta through the sauce with splashes of the reserved water until creamy and coating.
Rigatoni

What ‘ready’ looks like Step 11 of 11
Chop the mint, then serve topped with mint, pine nuts, parmesan and pepper.
Fresh mint
Pine nuts
Parmesan
Black pepper

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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.