Ricotta, broccoli & lemon penne
Serves 2
Easy
Prep:
Cook:
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.
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- 200g wholemeal penne
- 1 leekwashed and sliced
- 200g broccolicut into small florets
- 1 tbsp rapeseed oil
- 1 red pepperdeseeded, quartered and sliced
- 1 tsp finely chopped rosemary
- 1 red chillideseeded and sliced
- 3 garlic clovessliced
- 1 lemonzested and juiced
- 3 tbsp ricotta
Nutrition: per serving
- kcal549
- fat14g
- saturates4g
- carbs73g
- sugars8g
- fibre17g
- protein23g
- salt0.1g
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.
