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Orzo Pasta with Courgettes, Ricotta & Pine Nuts


  • 175g Orzo Pasta
  • Extra virgin olive oil for drizzling
  • 2 small courgettes, sliced on the diagonal, 5mm thick
  • 1 tbsp olive oil
  • 120g Ricotta cheese
  • 1 Lemon, zest, finely grated, and a squeeze of juice
  • 30g pine nuts
  • ½ x 25g pack fresh basil
  • Parmesan shavings to serve



  1. Toss the courgettes in the olive oil and season. Heat a griddle pan over a high heat and cook the courgettes for a minute or two each side until tender.

  2. Cook the orzo pasta in boiling salted water for 7-8 minutes until just tender. Drain and return to the pan with a splash of the cooking water and a drizzle of extra virgin olive oil.

  3. Tip the courgettes into a serving bowl and add the ricotta, lemon zest and juice and the cooked pasta. Toss well to combine and drizzle with more extra virgin olive oil. Season well.

  4. In a small pan, dry fry the pine nuts over a low heat until lightly golden. Add to the pasta with a handful of fresh basil leaves and serve with shavings of Parmigiano Reggiano.

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