Tagliatelle with Zucchini, Ricotta and Lemon Mint Pangratatto

Updated: May 18

Serves 4


200g tagliatelle

3 zucchini, finely sliced into half moons

4 cloves of garlic, sliced

1 tsp dried oregano

100g ricotta

10g parsley

1 tbsp butter

100g panko breadcrumbs

1 lemon, finely zested

10g mint leaves, finely chopped

2 sprigs of thyme, leaves picked and finely chopped

50g parmesan, finely grated


To make the zucchini sauce, heat a frying pan to medium/high. Add a good drizzle of olive oil and add the onion and zucchini with a good pinch of salt. Keep tossing to cook the zucchini until translucent and softened but not taking on any colour, about 6-8 minutes. Add the garlic and oregano and fry for 1-2 minutes. Transfer the zucchini to a bowl to cool slightly. Add the parsley, ricotta and a squeeze of lemon juice. While still warm, transfer to a blender or use a stick blender to blitz until smooth. Add a splash of water if it seems to thick. Taste and season generously with salt and pepper.

In a frying pan, heat a drizzle of oil and the butter over a medium heat. Add the breadcrumbs, tossing to coat and cook until golden brown. Just before they are finished, add the garlic. Transfer to a plate lined with kitchen paper to cool. When cool, mix the breadcrumbs with the chopped herbs, lemon zest and a pinch of salt.

When you are ready to cook the pasta, bring a saucepan of salted water to the boil. Cook according to packet instructions, depending on if its fresh or dry pasta.

Warm the zucchini sauce in a separate pan over a low heat. Drain the cooked pasta, toss it in the sauce to evenly coat and thicken the sauce.

Transfer to bowls to serve, topped with grated parmesan and the pangrattato.