Springtime pasta

Springtime pasta

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(6 ratings)

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Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Put some spring into your pasta with this light dish, on the table in just 10 minutes

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
472
protein
18g
carbs
62g
fat
19g
saturates
8.8g
fibre
5g
sugar
5g
salt
1.34g

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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Method

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

Recipe from Good Food magazine, September 2008

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Comments

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picassointhekitchen's picture
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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!

chrisiles's picture

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.

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

rachael01's picture

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.

thorpe7878's picture

it looks great! cant wait to try it!

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

hedgehog77's picture
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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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