Simple, tasty, fresh and fast! With an excellent carbohydrate to protein ratio to fuel the busy runner, as well as plenty of potassium, fibre and healthy fats, to keep you on tip-top form, this simple pasta dish is easy to digest and light on the stomach. Perfect to load up on the night before a race, or indeed to pack in a sealed container to eat cold if you’re on-the-go. 

Summer Pappardelle with Courgette Ribbons, Mint, Lemon and Ricotta

Serves 4
Energy (kcal) 556
Protein (g) 23
Carbohydrate (g)80
Fat (g) 15 of which sugars (g) 4
of which saturates (g) 4
Salt (g) 0.5
Fibre (g) 5

Prep time – 5 mins / Cook time – 3-4 mins
Equipment needed: Saucepan, Sieve, Vegetable peeler or Mandolin, Chopping board, Sharp knife

Ingredients to serve 4
400g fresh pappardelle or fresh lasagne sheets cut into strips
2 courgettes
25g pack of fresh mint, leaves only, chopped finely
Zest and juice of 1 unwaxed lemon
250g tub of ricotta cheese
2 tbsp extra virgin olive oil
Sea salt and plenty of freshly ground black pepper

Method

  1. First make your courgette ribbons. The easiest way to do this is to cut off ends of each courgette, then using a potato peeler, sharp knife or a hand held mandolin, shave off very thin slices, being careful to preserve your fingers! 
  2. Combine the mint (keep a little back for decoration), lemon zest, olive oil and half of the lemon juice in a small bowl.
  3. Scoop out small spoonfuls of the ricotta onto a small plate.
  4. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to
  5. pack instructions (fresh pasta usually only takes a couple of minutes). When the pasta is almost cooked, add the courgettes.
  6. Drain the pasta and courgettes, saving a tablespoon of the cooking water to prevent the pasta from sticking.
  7. Transfer to a large dish, add the lemony olive oil mixture and toss to combine.
  8. Add the ricotta, sprinkle with more mint, freshly ground black pepper and extra lemon juice according to taste and serve immediately.