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?
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
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
3. Heat up the olive oil and cook the zucchini & garlic for about 2 minutes, stirring as you go
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
5. Serve up and enjoy!
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?
[gmc_recipe 6522]
This looks so yummy. Another recipe i will have to try.
So simple and yum…enjoy!
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!
Courgette! FANCY.
My Zucchini (I hate spelling that word) are cropping in the veggie garden and this is perfect! Fresh and Fab!
I also have a great recipe for zucchini & fetta fritters from my friend Gourmet Girlfriend that you should look up. They are amazing!
I rate those fritters. they ROCK
This looks like fun, I have so many cookbooks!!
It’s been such a good exercise to get me using them…enjoy!
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!
Ah yes…know it well!
Looks good Beth I know what you mean about peeps turning up their noses at some recipes!!!
Very frustrating!
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.
And if you do love it google Gourmet Girlfriends zucchini and fetta fritters…they are delicious!!!
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
Perfect…enjoy!
I’m about to make this for dinner right now- thanks!!
You’re welcome!
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)
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.
I actually have this cookbook, sitting in my garage sale pile. Perhaps I should take a glance at it for the first time also……
There were quite a few good ones in there – maybe have a look!
Just made this with feta instead of ricotta…yum!
YUM
Is there a printer friendly version for these recipes?
Great idea Natalie…will add them in. Thanks!
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!
Thanks Amanda!
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.
YUM. I have all the books too!
So the almonds. Do you roast them yourself? And do you chop them any smaller to add to the dish?
That was the strange thing about the recipe in the book…there was no mention of them! I would roast slivered almonds myself and then throw them in that size (I suppose you could chop roughly if that seemed too big).
I crushed some roasted almonds in the mortar and pestle, and yum!
Well played Alex.
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 🙂
Yum – fetta would be a better option I reckon..it needed lots of salt. Good idea!
This looks so good. Thanks for sharing. xT
It’s really yum – so easy too!
I have about 17 zucchini plants growing in my garden right now because I can’t do things half way. So this is going to be a staple of summer. I LOVE zucchinis. Any way I can get em. x
This is delish you will love it!