Quick and delicious dinner recipe for Ricotta and Veggie Fusilli Pasta, topped with mature cheddar
500g fusilli pasta
1 onion – chop finely
8 courgettes – grate coarsely
2 cloves garlic – crush, peel and chop finely
50g mature cheddar – grate finely
1 jar tomato and pasta sauce
olive oil, salt and pepper (from your pantry)
Bring a large saucepan of lightly salted water to the boil. Add the pasta (and a little olive oil) and cook for about 5 to 6 minutes until al dente – that’s cooked but firm to the bite and not soft. Drain in a colander, drizzle with a little olive oil and set aside.
Heat a few glugs of olive oil in a large frying pan on medium heat. Add the onion and sauté for about 5 minutes. Then add the garlic and grated courgettes and continue to fry until the courgettes soften and turn bright green – about 3 or 4 minutes. Stir in the ricotta and cheddar (reserving a little for the topping later), then season to taste. Finally add the tomato sauce and simmer until heated through.
To serve, divide the pasta between the bowls and spoon over the ricotta and vegetable mixture. Scatter with the remaining cheese.