Spring Pasta with Ricotta

Nutrition per serving

Calories413 kcal
Protein19.8 g
Carbs69.9 g
Fats8.4 g
Saturated Fat2.4 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.1 g
Sugars9.8 g
Fiber7.3 g
Sodium81 mg


Whole Wheat Spaghetti
Courgette (Zucchini)
Broccoli florets
Olive Oil
Tomatoes, Red, Ripe
Basil Leaves
Balsamic Vinegar
Black Pepper
Ricotta Cheese (part skim milk)
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.