Courgette and pea pasta with ricotta cheese
Mains

Courgette and pea pasta with ricotta cheese

Serves: 4
Time to make: 20 mins
( Hands-on time: 10 mins )
Total cost: $ 14.00 / $ 3.50 per serve

(at time of publication)


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.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
Photographer: Mark O'Meara

Thanks, you're good to go!

X

Thanks, you're good to go!

X
X

{{ contentNotIncluded('company') }} has not subscribed to {{ contentNotIncluded('contentType') }}.

Ask your librarian to subscribe to this service next year. Alternatively, use a home network and buy a digital subscription—just $1/week...

Go back