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Ricotta, broccoli & lemon penne

Ingredients

  1. Step 1 200g wholemeal penne
  2. Step 2 1 leek , washed and sliced
  3. Step 3 200g broccoli , cut into small florets
  4. Step 4 1 tbsp rapeseed oil
  5. Step 5 1 red pepper , deseeded, quartered and sliced
  6. Step 6 1 tsp finely chopped rosemary
  7. Step 7 1 red chilli , deseeded and sliced
  8. Step 8 3 garlic cloves , sliced
  9. Step 9 1 lemon , zested and juiced
  10. Step 10 3 tbsp ricotta
Ricotta, broccoli & lemon penne
Calories: 549 Carbohydrate: 73 g Protein: 23 g Fat: 14 g
Cook time: 27 minutes Prep time: 10 minutes Total time: 37 minutes Servings: 2

TAGS

Dinner Lunch Main course Supper 3 of 5-a-day Broccoli Broccoli pastum Broccoli Calcium Fibre Folate Healthy Healthy diet plan Iron ricottum ricottum Sara Buenfeld Sarah Lienard Vegetarian Vit C Vitamin c Winter

Directions

  1. Step 1 Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
  2. 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.
  3. 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.