Courgette and pea pasta with ricotta cheese

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

350g wholemeal spaghetti

1 tablespoon olive oil

1 clove garlic, crushed

1 medium-sized leek, halved, thinly sliced

2 large courgettezucchiniXszucchini, summer squashX, shaved in ½cm-thick ribbons

1 cup frozen peas

100g baby spinach

pinch dried chilli flakes

250g reduced-fat ricotta, crumbled

1 tablespoon pine nuts, toasted

2 tablespoons grated parmesan cheese

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Instructions

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1 Cook pasta in a large saucepan of boiling water following packet directions. Drain, reserving 1/3 cup water.

2 Meanwhile, heat oil in a large frying pan over a medium-high heat. Cook garlic, leek and courgettes for 3-4 minutes until tender. Add peas and cook for 1-2 more minutes.

3 Add spinach, chilli flakes, pasta, reserved pasta water and ricotta. Toss to coat. Sprinkle with pine nuts and parmesan then serve.

Variations

Make it gluten free: Use gluten-free pasta.
Toss through rocket or shredded silver beet leaves instead of baby spinach.
Try adding 1 teaspoon lemon zest and using more chilli flakes for extra flavour.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.