Penne with ricotta, asparagus and baby peas

Serves: 4

Time to make: 25 mins

Ingredients

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2 bunches asparagus, cut in 5cm lengths

1 cup baby peas or broad beansfavaX

1 teaspoon salt

2 ½ cups penne pasta

½ tablespoon olive oil

2 cloves garlic, crushed

200g reduced-fat ricotta

⅓–½ cup reserved pasta cooking water

1 tablespoon grated parmesan cheese

1 handful fresh chopped parsley

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Instructions

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1 Bring a large pot of water to the boil and blanch asparagus and peas for about 3 minutes, or until asparagus is just tender. Sieve vegetables from water and set aside.

2 Add salt to vegetable water. Add pasta and cook following packet instructions. Reserve 1/2 cup pasta water, then drain pasta. Set aside.

3 Return pan to the heat and add oil. Cook garlic until soft then toss in drained vegetables, pasta and ricotta, adding enough pasta water to form a creamy sauce which just coats pasta. Stir in parmesan and parsley and serve.

Nutrition Info (per serve)

Calories 357 cal

Kilojoules 1500 kJ

Protein 17 g

Total fat 7 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 5 g

Dietary fibre 6 g

Sodium 1060 mg

Calcium 200 mg

Iron 3 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.