

Pasta primavera with ricotta
Ingredients
- 280g dried spaghetti
- 1 large courgette, 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
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Instructions
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)
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Calories 349cal
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Kilojoules 1460kJ
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Protein 18g
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Total fat 7g
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–Saturated fat 2g
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Carbohydrates 55g
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–Sugars 7g
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Dietary fibre 9g
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Sodium 120mg
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Calcium 180mg
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Iron 3.5mg
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