Penne with ricotta, asparagus and baby peas
- 2 bunches asparagus, cut in 5cm lengths
- 1 cup baby peas or broad beansfavaX
- 1 teaspoon salt
- 2 1/2 cups penne pasta
- 1/2 tablespoon olive oil
- 2 cloves garlic, crushed
- 200g reduced-fat ricotta
- 1/3–1/2 cup reserved pasta cooking water
- 1 tablespoon grated parmesan cheese
- 1 handful fresh chopped parsley
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)
Total fat 7g
Saturated fat 3g
Dietary fibre 6g
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