Spaghetti With Courgette, Ricotta And Broad Beans

 Ingredients:

150 g spaghetti pasta

1 can of broad beans

1/2 cup green peas

1/2 courgette, sliced

1 pot of ricotta

Bunch of fresh mint leaves

25 g Parmesan cheese, grated

2 tbsp white wine

1 teaspoon butter

salt&pepper

*

An unusual vegetarian spaghetti meal version for those who want to try something new:

Boil spaghetti until "al dente". Melt butter in a saucepan and add sliced courgette. Cook until it softens, then add broad beans and green peas followed by the pot of ricotta. To make the sauce a bit thinner, the white wine can be added. Season with salt, pepper and finely chopped fresh mint leaves. Pour the sauce over spaghetti and sprinkle Parmesan cheese over the top. Best served with dry white wine.

Bon Appetit!