Healthy, low-calorie and full of fibre, this pasta dish has a creamy ricotta sauce flavoured with chilli, garlic and anchovies – and provides three of your 5-a-day
Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal493
- fat13g
- saturates3g
- carbs63g
- sugars7g
- fibre16g
- protein22g
- salt1.2g
Ingredients
- 170g wholemeal penne
- 1 leek, washed and sliced
Leek
lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 180g broccoli, cut into small florets
Broccoli
brok-o-leeLike cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 tsp oil from the anchovy can, plus 15g anchovies, chopped
Anchovy
ann-choe-veeSilver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 1 red pepper, seeded, quartered and sliced
- ½ tsp finely chopped rosemary
Rosemary
rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 red chilli, seeded and sliced
- 3 garlic cloves, sliced
- ½ lemon, zested and juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp ricotta
Ricotta
ree-cot-aRicotta is an Italian cheese made from whey and traditionally a by-product of…
- 2 tbsp sunflower seeds
Method
Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.
Meanwhile, heat the oil from the anchovies and fry the red pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
Drain the pasta, reserving a little water, then tip the pasta and veg into the pan and add the lemon juice and zest, anchovies and ricotta. Toss well over the heat, using the pasta water to moisten. Toss through the sunflower seeds and serve.
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