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Courgetti with chilli, lemon, ricotta & mint

Dress your courgette with fresh, zesty spring flavours. Use the best quality ricotta you can find in this simple, vibrant side dish


  • 2 courgettes (about 400g), ends trimmed and spiralized into thin noodles
  • ½ red chilli, thinly sliced
  • zest and juice of ½ lemon
  • ½ small pack mint leaves picked
  • 50g soft ricotta


  1. Toss the courgette in a bowl with the chilli, lemon juice, 3⁄4 of the mint, some flaky sea salt and black pepper. Put onto a plate and garnish with the lemon zest, reserved mint and small dollops of the ricotta.

recipe from bbcgoodfood

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