Recipe Roulette: Rigatoni with zucchini, lemon & mint

Round three of #babymacreciperoulette takes me to BOOK 5, PAGE 134. Which is this Women’s Weekly book given to me that I can safely say I have NEVER even looked in before. Terrible right? These are the kinds of books that specialise in everyday weekday style meals – quick, easy and no fuss. And incidentally it’s another vegetarian recipe…perhaps the universe is telling me something?

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Rigatoni with zucchini, lemon & mint

500 gram packet of rigatoni pasta
1/4 cup (60mls) olive oil
2 cloves of crushed garlic
3 medium (360gms) zucchini grated coarsely
3/4 cup (180g) ricotta cheese
1 cup coarsely chopped mint
1/2 cup (70g) roasted almonds
2 tablespoons lemon juice

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1. Whack the water on to bring to the boil (chuck in a good handful of salt) and throw the pasta in until cooked

2. Grate the zucchini, chop the mint, crush the garlic

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3. Heat up the olive oil and cook the zucchini & garlic for about 2 minutes, stirring as you go

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4. The pasta should be just about ready now so throw in the mint, cheese, lemon juice (I also added some lemon zest) then throw in the cooked pasta and toss for a minute or so. You can take it off the heat as the residual heat from the pasta and zucchini will warm it through

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5. Serve up and enjoy!

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I made a small serve of this for my lunch as I knew every person in my family would turn their noses up at it. It was a simple, easy, yummy veggie hit that I will make again…perhaps with some pancetta thrown in for good measure!

Do you love zucchini?
Got any good recipes to share?
If you want to play along, what’s in book 5, page 134 at your place?

Rigatoni with zucchini, lemon & mint

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly
From book The Australian Women's Weekly Come on Over

Ingredients

  • 500g Rigatoni pasta
  • 1/4 cup Olive Oil
  • 2 cloves Garlic (Crushed)
  • 3 Medium Zucchini's (Grated)
  • 3/4 cups Ricotta Cheese
  • 1 cup Mint (Coarsely chopped)
  • 1/2 cup Roasted almonds
  • 2 tablespoons Lemon Juice

Directions

Step 1
Whack the water on to bring to the boil (chuck in a good handful of salt) and throw the pasta in until cooked
Step 2
Grate the zucchini, chop the mint, crush the garlic
Step 3
Heat up the olive oil and cook the zucchini & garlic for about 2 minutes, stirring as you go
Step 4
The pasta should be just about ready now so throw in the mint, cheese, lemon juice (I also added some lemon zest) then throw in the cooked pasta and toss for a minute or so. You can take it off the heat as the residual heat from the pasta and zucchini will warm it through
Step 5
Serve up and enjoy!

Comments

  1. VickiShoppeGirlsBlog says:

    This looks so yummy. Another recipe i will have to try.

  2. Emma Steendam says:

    Looks like my kind of meal, yum! I’m a huge courgette fan, bought a massive bag from roadside stall, funny little Italian man telling me to ‘taste his sweet peaches’. Zucc’s + ricotta + lemon + mint, sounds like deliciousness to me. When we get a bit more settled in our new home I’m hoping to join in the recipe roulette fun a bit more, I just packed all the cookbooks yesterday…ashamed to say some looked awfully unfamiliar!

  3. My Zucchini (I hate spelling that word) are cropping in the veggie garden and this is perfect! Fresh and Fab!

  4. This looks like fun, I have so many cookbooks!!

  5. This looks delicious Beth! But now I have that Xtina song “come on over, come on over baaaaby” in my head thanks to the book title haha!

  6. Lisa Mckenzie says:

    Looks good Beth I know what you mean about peeps turning up their noses at some recipes!!!

  7. Alicia Shrimpton says:

    I love zucchini! This looks yummy! Might try on the weekend. Although it’s going to be hot here on the weekend (brisbane). Thank you for suggesting! Awesome, off to add ricotta to my shopping list.

  8. Love, Love, LOVE zucchini. My kids have christened me “zucchini queenie” and I have almost managed to convince them that they love it too!
    This recipe is definitely right up my alley

  9. I’m about to make this for dinner right now- thanks!!

  10. Chelsea Sutherland says:

    Oh yum! Definitely going to try this – I often have zucchini as the “noodles” in my pasta dishes and this gives me a new way to eat it it and will be a perfect quick, easy, cheap & tasty option. Ashamed to say I only ever use my mint in cocktails! (actually I’m not ashamed)

    • BabyMacBlogBeth says:

      Mint really can be SO good in food. I add it into EVERYTHING. Instantly gives a fresh lift and can be used in salads, stir fries…you name it.

  11. I actually have this cookbook, sitting in my garage sale pile. Perhaps I should take a glance at it for the first time also……

  12. 3cats&amouse says:

    Just made this with feta instead of ricotta…yum!

  13. Is there a printer friendly version for these recipes?

  14. Nice work on finding a pretty printable recipe plugin Beth! I gave up looking when I couldn’t find one I didn’t hate. I’m enjoying Recipe Roulette. Great idea!

  15. I throw zucchini in whenever I can. Sometimes I take off the skin and grate fine, and the kids have no idea. I then get to eat the skin as I love it raw. Favourite in the house is Zapple (zucchini and apple) muffins. Great for the lunchboxes.
    Love recipe roulette. Just grabbed book 5, page 134 and came up with a corker! Marie Claire (yes we all have them) Luscious, Pickled Swordfish Salad. Going to devour that baby some time this week! Thanks.

  16. So the almonds. Do you roast them yourself? And do you chop them any smaller to add to the dish?

  17. Just cooked this but used feta instead of ricotta, pinenuts instead of almonds & added some mushrooms, yummo! Oh and my 5yo just asked to take the leftovers for lunch!!! Such a quick & easy recipe :)

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  1. […] going to play along with #babymacreciperoulette this weekend? I made some vego pasta during the week and it was pretty bloody tasty. Such a great way to use the cookbooks sitting on […]

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