Springtime pasta

Latest comments and suggestions

• Andrew

  02 September 2008

  Andrew rated and commented on this recipe

  

  This would be just as nice with Feta cheese and a squeeze of lemon juice, drizzle of olive oil and some ripped fresh mint

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• Beth

  05 September 2008

  Beth rated and commented on this recipe

  

  Very nice - used some lemon juice as well as zest and also topped with parmesan.

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• thorpe7878

  09 October 2008

  thorpe7878 commented on this recipe

  it looks great! cant wait to try it!

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• freya's mum

  26 December 2008

  freya's mum commented on this recipe

  Lovely fast dinner - great for after work. I use mozerrella cheese instead of ricotta as I'm not keen on ricotta. Have also used frozen soya beans instead of broad beans when I didn't have any and added a leek when I had one in the fridge, which added an extra texture to the meal.

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• CocoVanilla

  17 November 2010

  CocoVanilla rated and commented on this recipe

  

  Not very advanced, but still tasty. Maybe just a a tad bland.. Loved that it is a super fast dinner!

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• Chris

  24 March 2011

  Chris commented on this recipe

  Why would anyone want to cook a springtime dish with frozen vegetables? Of their quality there can be no doubt, but to celebrate spring fresh new vegetables are so much nicer.

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• benny

  28 March 2011

  benny rated this recipe

  

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• Suki

  02 April 2011

  Suki rated and commented on this recipe

  

  I didn't care for the ricotta cheese, it was too bland and made the dish stodgy, rather than refreshing. I tried making it again, however as othhers have suggested, this time I tossed lemon juice into the pasta rather than just the zest and added fresh cracked black pepper and parmesan cheese. Tasted absolutely perfect!

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Ingredients

• 250g pack frozen ricotta and spinach tortellini
• 50g frozen peas
• 50g frozen broad beans
• 1 tbsp olive oil
• zest 1 lemon
• 50g ricotta

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Difficulty and servings

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Vegetarian

Ingredients

• 250g pack frozen ricotta and spinach tortellini
• 50g frozen peas
• 50g frozen broad beans
• 1 tbsp olive oil
• zest 1 lemon
• 50g ricotta

Per serving

472 kcalories, protein 18.0g, carbohydrate 62.0g, fat 19.0 g, saturated fat 8.8g, fibre 5.0g, sugar 5.0g, salt 1.34 g

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