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Spring Vegetable Pasta With Ricotta


take advantage of seasonal vegetables with this wholesome vegetarian pasta topped with toasted pine nuts and ricotta

The ingredient of Spring Vegetable Pasta With Ricotta

  • 375g coles brand bowties pasta
  • 2 cups small broccoli florets
  • 1 2 cup 60g frozen baby peas
  • 100g snow peas halved diagonally
  • 25g butter
  • 2 yellow squash thinly sliced
  • 2 garlic cloves thinly sliced
  • 1 lemon zested juiced
  • 1 2 cup basil leaves
  • 125g fresh firm ricotta crumbled
  • 2 tablespoons pine nuts toasted

The Instruction of spring vegetable pasta with ricotta

  • cook the pasta in a large saucepan of boiling water following packet directions or until al dente adding the broccoli baby peas and snow peas in last 2 mins of cooking drain reserving 1 3 cup 80ml of the cooking liquid return the pasta mixture to the pan
  • meanwhile heat the butter in a large frying pan over medium high heat cook the squash and garlic stirring for 2 mins or until golden
  • add the lemon zest lemon juice basil squash mixture reserved cooking liquid and half the ricotta to the pasta mixture toss gently until combined divide among serving bowls sprinkle with pine nuts and remaining ricotta

Nutritions of Spring Vegetable Pasta With Ricotta

calories: 525 8 calories
calories: 16 grams fat
calories: 8 grams saturated fat
calories: 73 grams carbohydrates
calories: n a
calories: n a
calories: 20 grams protein
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calories: nutritioninformation

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