Spring Pasta with Ricotta

Nutrition per serving

Calories 412 kcal
Protein 19.8 g
Carbs 69.9 g
Fats 8.4 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

Login Whole Wheat Spaghetti
Login Courgette (Zucchini)
Login Broccoli florets
Login Olive Oil
Login Tomatoes, Red, Ripe
Login Basil Leaves
Login Balsamic Vinegar
Login Garlic
Login Asparagus
Login Black Pepper
Login 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.


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