Linguine with zucchini, ricotta & mint

Not all pastas are created equal.

  • 25 mins cooking
  • Serves 4
  • Print
Big, tomato-based pasta dishes are often too hearty for our warmer months but we aren't about to give it up completely. This linguine with zucchini, ricotta and mint is full of fresh flavours that keep it nice and light - perfect for spring.


  • 500 grams linguini or spaghetti
  • ¼ cup (60ml) olive oil
  • 3 cloves garlic, chopped finely
  • 5 medium zucchini (600g), grated coarsely
  • 200 grams ricotta
  • 1 cup coarsely chopped fresh mint
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • ¼ cup (40g) pine nuts, roasted, chopped
  • zest of 1 lemon, plus extra to serve
  • mint leaves, extra, to serve


  • 1
    Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until just tender.
  • 2
    Meanwhile, heat oil in a large frying pan over medium-high heat; cook garlic and zucchini, stirring, for 2 minutes or until soft. Stir in ricotta until just heated through.
  • 3
    Drain pasta, reserving ¼ cup (60ml) of the cooking water. Return pasta to pan. Toss the zucchini mixture, mint, rind, juice and pasta cooking water through the hot pasta. Season to taste. Serve pasta topped with nuts, extra lemon zest and extra mint leaves.


Recipe is not suitable to freeze or microwave.

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