I appreciate how quickly this dish comes together, making it ideal for busy days or large gatherings. I love the balance of flavors—the sweetness of the peas, the gentle sautéed courgette, the freshness of lemon, and the richness of ricotta. I also enjoy how versatile it is, pairing beautifully with roasted meats, grilled fish, or vegetarian mains.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp butter 1 Tbsp olive oil 1 onion, finely diced 2 cloves garlic, thinly sliced 2 courgette, diced 500g frozen peas, thawed Zest of 1 lemon Salt and pepper to taste
Directions
I place a large frying pan over a gentle heat. I add the butter, olive oil, and onions, then sauté until the onions turn translucent. I add the garlic and courgette, cooking gently for 5–10 minutes until they begin to take on a little color. I add the thawed peas and lemon zest, seasoning generously with salt and pepper, and stir everything together gently. I remove the mixture from the heat and transfer it to a serving dish. I squeeze over the lemon juice, dot the ricotta across the top, sprinkle with fresh mint, and serve immediately as a bright, flavorful side.
Servings and Timing
Servings: 10 as a side Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
Variations
I sometimes add a handful of baby spinach for extra greens. I like stirring in a spoonful of pesto when I want deeper herb flavor. I occasionally replace ricotta with crumbled feta for a tangier finish. I enjoy adding toasted pine nuts or almonds for a bit of crunch. I sometimes include chili flakes when I want a gentle heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat gently in a pan over low heat, adding a splash of water if needed to prevent drying. I avoid freezing this dish because the courgette can become mushy once thawed. I add fresh ricotta and mint after reheating to keep the flavors bright.
FAQs
Can I use fresh peas instead of frozen?
Yes, I often use fresh peas when they’re in season; they cook very quickly and taste even sweeter.
Do I need to peel the courgette?
I don’t peel them; the skin adds color and helps them hold their shape.
Can I prepare this dish ahead of time?
Yes, but I prefer adding the ricotta and mint right before serving.
How do I keep the courgette from becoming mushy?
I cook them gently and avoid over-stirring so they stay tender but intact.
Can I make this dish dairy-free?
Yes, I replace the butter with oil and omit the ricotta or use a dairy-free alternative.
What can I serve this with?
I love serving it alongside roasted chicken, grilled salmon, or pasta dishes.
Can I add herbs other than mint?
Yes, I sometimes use basil or parsley for a different flavor profile.
Does the lemon juice need to be fresh?
I prefer fresh lemon juice for the best brightness and aroma.
Can I use red onion instead of white?
Yes, but I find the flavor slightly sharper; it still works well.
Can I add more vegetables?
Absolutely—I sometimes add asparagus tips, broad beans, or diced bell peppers.
Conclusion
I love making Peas Courgette and Ricotta because it delivers a fresh, flavorful, and beautifully textured side dish with minimal effort. Its combination of sweet peas, tender courgette, bright lemon, and creamy ricotta makes it a standout addition to any table, whether I’m cooking for a crowd or simply preparing a quick weeknight meal.
