This recipe is quick, nutritious, and full of fresh flavor. The natural sweetness of peas pairs beautifully with the mild courgette and creamy ricotta. It is easy to prepare, uses simple ingredients, and works well for both everyday meals and elegant serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh or frozen peas
Courgette (zucchini), sliced or diced
Ricotta cheese
Olive oil
Garlic, minced
Lemon zest
Lemon juice
Salt
Black pepper
Fresh herbs such as mint, basil, or parsley
Directions
Heat olive oil in a pan over medium heat.
Add minced garlic and sauté until fragrant.
Add the courgette and cook until tender and lightly golden.
Stir in the peas and cook for a few minutes until heated through.
Season with salt, black pepper, lemon zest, and a squeeze of lemon juice.
Remove from heat and gently fold in the ricotta, allowing it to soften into the mixture.
Add cooked pasta to turn it into a quick pasta dish.
Top with grated parmesan for extra richness.
Include toasted pine nuts or almonds for crunch.
Add chili flakes for a touch of heat.
Mix in spinach or asparagus for more greens.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil if needed.
This dish is best enjoyed fresh and is not ideal for freezing due to the ricotta.
FAQs
Can I use frozen peas?
Yes, frozen peas work perfectly and are very convenient.
Do I need to peel the courgette?
No, the skin is tender and adds color and nutrients.
Can I substitute ricotta?
Yes, cottage cheese or mascarpone can be used as alternatives.
Is this dish served hot or cold?
It is best served warm, but can also be enjoyed at room temperature.
Can I make it vegan?
Yes, replace ricotta with a plant-based alternative.
What herbs work best?
Mint and basil pair especially well with peas and courgette.
Can I add protein?
Yes, chickpeas or grilled chicken can be added.
How do I keep the vegetables from getting mushy?
Cook them just until tender and avoid overcooking.
Can I prepare this ahead of time?
You can prepare the vegetables ahead, then add ricotta just before serving.
What can I serve this with?
It pairs well with grilled meats, fish, or crusty bread.
Conclusion
Peas with Courgette and Ricotta is a fresh, simple, and satisfying dish that highlights seasonal ingredients with minimal effort. Its creamy texture and bright flavors make it a versatile addition to any meal.
A light and fresh peas with courgette and ricotta recipe made with tender zucchini, sweet peas, and creamy ricotta cheese. This quick and healthy vegetarian dish is perfect as a side or an easy main packed with bright, seasonal flavors.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:3–4 servings
Category:Side Dish
Method:Stovetop
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
2 cups peas (fresh or frozen)
1 medium courgette (zucchini), sliced or diced
1 cup ricotta cheese
2 tbsp olive oil
2 cloves garlic, minced
1 tsp lemon zest
1–2 tbsp lemon juice
Salt, to taste
Black pepper, to taste
2 tbsp fresh herbs (mint, basil, or parsley), chopped
Instructions
Heat olive oil in a pan over medium heat.
Add minced garlic and sauté until fragrant.
Add courgette and cook for 5–7 minutes until tender and lightly golden.
Stir in peas and cook for 2–3 minutes until heated through.
Season with salt, black pepper, lemon zest, and lemon juice.
Remove from heat and gently fold in ricotta until creamy and combined.
Sprinkle with fresh herbs and serve warm.
Notes
Do not overcook the vegetables to maintain texture and color.Add ricotta off the heat to keep it creamy and fresh.Adjust lemon juice to taste for brightness.Best served immediately for optimal flavor and texture.
