Spring Pasta with Ricotta
Nutrition per serving
1 Finely dice courgette.
2 Thinly slice asparagus.
3 Deseed and dice the tomatoes.
4 Crush garlic.
5 Crumble ricotta cheese.
1 Cook the pasta according to the package instructions. Add the broccoli, asparagus and courgette in the last 2 minutes of cooking time. Drain and return to the saucepan.
2 To make the dressing, in a small bowl, combine the garlic, basil, tomatoes, balsamic vinegar and olive oil. Add the mixture to the pasta/vegetables and stir to coat.
3 Serve with the ricotta cheese sprinkled over the top.