• 300 g spaghetti
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 courgettes, sliced
  • Juice of 1 lemon
  • 125 g ricotta
  • 120 g Sundried tomatoes, drained and chopped
  • 1 tbsp sunflower seeds, plus extra to garnish
  • 0.5 tbsp basil leaves, washed and roughly torn, plus extra to garnish


  1. 1

    Cook the pasta in a pan of boiling water according to pack instructions. Drain and toss with 1 tablespoon of the olive oil.

  2. 2

    Meanwhile, heat the remaining olive oil in a frying pan over a medium heat.

  3. 3

    Add the crushed garlic and courgette slices and fry for 5-7 minutes, until the courgette slices are golden.

  4. 4

    Add the courgette and garlic to the drained spaghetti. Add the remaining ingredients and gently mix together. Divide the pasta among four bowls, garnish with the extra basil leaves and sunflower seeds and serve.

Nutritional Details

Each serving provides
  • Energy 1972kj 471kcal 24%
  • Fat 14.9g 21%
  • Saturates 3.6g 18%
  • Sugars 8.1g 9%
  • Salt 1.51g 25%

% of the Reference Intakes

Typical values per 100g: Energy 695kj/166kcal

Each serving provides

66.6g carbohydrate 5.3g fibre 15.0g protein

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