Springtime pasta

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Good Food

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1. Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta

Per serving

472 kcalories, protein 18g, carbohydrate 62g, fat 19 g, saturated fat 8.8g, fibre 5g, salt 1.34 g

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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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 18g, carbohydrate 62g, fat 19 g, saturated fat 8.8g, fibre 5g, salt 1.34 g

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