Spring Pasta with Ricotta
Nutrition per serving
| Calories | 413 kcal |
| Protein | 19.8 g |
| Carbs | 69.9 g |
| Fats | 8.4 g |
| Saturated Fat | 2.4 g |
| Monounsaturated Fat | 4.1 g |
| Polyunsaturated Fat | 1.1 g |
| Sugars | 9.8 g |
| Fiber | 7.3 g |
| Sodium | 81 mg |
Ingredients
| Whole Wheat Spaghetti | |
| Courgette (Zucchini) | |
| Broccoli florets | |
| Olive Oil | |
| Tomatoes, Red, Ripe | |
| Basil Leaves | |
| Balsamic Vinegar | |
| Garlic | |
| Asparagus | |
| Black Pepper | |
| Ricotta Cheese (part skim milk) |
Preparation
1. Finely dice courgette.
2. Thinly slice asparagus.
3. Deseed and dice the tomatoes.
4. Crush garlic.
5. Crumble ricotta cheese.
Cooking
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.