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Preparation Time: 10 minutes
Cooking time: 10 minutes
Serves: 4
If served as four portions, provides 462 cals, 18g fat (of which 5g saturates), 6g sugar and 0.5g salt per portion.
Ingredients
- 300g (10½oz) dried pasta
- 2 tbsp olive oil
- 1 small onion, finely sliced
- 1 garlic clove, grated
- 500g (1lb 2oz) courgettes, cut lengthways halved, and then sliced
- Salt and black pepper
- 100g (4oz) peas
- Handful of small broccoli florets
- 125g (4oz) ricotta
- 1 lemon, finely zested
- 30g (1oz) Parmesan
- 15g (½oz) fresh basil, roughly torn
Method
1. Cook pasta one minute less than the directions say on the packet, reserve at least 4 tbsp of pasta water when cooked.
2. In a large saucepan add the olive oil and onion, stir on a medium setting and adjust heat to ensure they do not catch.
3. When soft, add the garlic, courgette, salt and pepper - cook until the courgette still has a bit of bite. Add the peas and cook for another minute, leave to the side.
4. Place the broccoli in a pan of boiling water and cook until al dente. Then drain.
5. Add the cooked pasta to courgette and pea pan with roughly 4 tbsp of the pasta water.
6. Stir in the cooked broccoli, ricotta cheese, lemon zest, ½ the Parmesan. Mix well and return to a low heat. Cook until the sauce thickens. Remove from heat.
7. Just before serving, stir in basil leaves and sprinkle with any remaining cheese.
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