Penne with Corgette & Ricotta Recipe at MyDish

Penne with Corgette & Ricotta

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Method

  • Trim the Corgettes, and boil whole for 2 minutes. Drain and let it cool, then slice at an angle about 1/2 an inch thick.

  • In a large sausepan heat the olive oil and cook the garlic until very soft but not brown. Add the corgette slices and toss over a low heat for 4-5 minutes.

  • Cook the Penne in plenty of boiling water and drain well. Add to the Corgettes and Garlic, then combine the Ricotta. Season with a touch of sea salt and black pepper and toss together, then add the Basil and Parmesan.

    • Tips

    • This is the recipe that Dad sent to me, I actually didn't weigh the Courgettes, you can pretty much add more or less of each of the ingrediants on this according to your favourites - it's more of a guideline.

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    Ingredients

    • 2lb corgettes. chopped
    • To taste sea salt and freshly ground black pepper
    • 2 tbsp Olive Oil
    • 4 Cloves Garlic. Chopped Finely
    • 1 lb penne pasta
    • 12 oz ricotta cheese
    • 1 Bunch of Fresh Basil. Shredded
    • ½ Cup Fresh Grated Parmesan

    By Views 1234  Added Sat Sep 19 2009


    This is a recipe from my Dad in the USA, it is a quick and simple meal that is tasty for a busy day or when entertaining.

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