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Pasta primavera with ricotta
Serves: 4
Time to make: 20 mins
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)
-
Calories 349cal
-
Kilojoules 1460kJ
-
Protein 18g
-
Total fat 7g
-
–Saturated fat 2g
-
Carbohydrates 55g
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–Sugars 7g
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Dietary fibre 9g
-
Sodium 120mg
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Calcium 180mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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