Penne with ricotta, asparagus and baby peas
Serves: 4
Time to make: 25 mins
Total cost: $6.60 / $1.65 per serve
(at time of publication)
Ingredients
- 2 bunches asparagus, cut in 5cm lengths
- 1 cup baby peas or broad beans
- 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
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 357cal
-
Kilojoules 1500kJ
-
Protein 17g
-
Total fat 7g
-
–Saturated fat 3g
-
Carbohydrates 55g
-
–Sugars 5g
-
Dietary fibre 6g
-
Sodium 1060mg
-
Calcium 200mg
-
Iron 3mg
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.
