Ricotta, broccoli & lemon penne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 200g wholemeal penne
- 1 leek, washed and sliced
- 200g broccoli, cut into small florets
- 1 tbsp rapeseed oil
- 1 red pepper, deseeded, quartered and sliced
- 1 tsp finely chopped rosemary
- 1 red chilli, deseeded and sliced
- 3 garlic cloves, sliced
- 1 lemon, zested and juiced
- 3 tbsp ricotta
Method
- STEP 1
Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
- STEP 2
Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
- STEP 3
Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.
