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A bowl of ricotta, broccoli and lemon pasta

Ricotta, broccoli & lemon penne

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A star rating of 3.2 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Get three of your 5-a-day, along with vitamin C and iron, in this delicious wholemeal pasta dish with red pepper, leeks and creamy ricotta.

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal549
fat14g
saturates4g
carbs73g
sugars8g
fibre17g
protein23g
salt0.1g
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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.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, January 2019

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Overall rating

A star rating of 3.2 out of 5.21 ratings
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