Pasta primavera with ricotta

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: André Martin

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Serves: 4

Time to make: 20 mins

Ingredients

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280g dried spaghetti
1 large courgettezucchiniX, finely diced
400g broccoli, trimmed, cut in small florets
1 bunch asparagus, thinly sliced
3 tomatoes, deseeded, diced
2 cloves garlic, crushed
1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
1 cup fresh basil
black pepper, to season
½ cup (125g) reduced-fat ricotta

Instructions

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1 Cook spaghetti following packet directions until al dente. Add courgette, broccoli and asparagus in the last 2 minutes of cooking. Drain, then return to the saucepan.

2 In a bowl, combine tomatoes, garlic, olive oil and balsamic vinegar.

3 Add tomato mixture and basil to pasta and vegetables. Season with pepper. Divide among bowls. Serve with crumbled ricotta.

Variations

Nutrition Info (per serve)

Calories 349 cal

Kilojoules 1460 kJ

Protein 18 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 7 g

Dietary fibre 9 g

Sodium 120 mg

Calcium 180 mg

Iron 3.5 mg

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.

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