Whip up this quick and easy pasta recipe for your next meat-free Monday. Topped with pine nuts for extra crunch, it’s the ultimate tastebud sensation.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 375g Coles Bowties pasta
- 2 cups broccoli florets
- 1/2 cup (60g) frozen baby peas
- 100g snow peas, halved diagonally
- 25g butter
- 2 yellow squash, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 lemon, zested, juiced
- 1/2 cup basil leaves
- 125g fresh firm ricotta, crumbled
- 2 tbs pine nuts, toasted
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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the broccoli, baby peas and snow peas in last 2 mins of cooking. Drain, reserving 1/3 cup (80ml) of the cooking liquid. Return the pasta mixture to the pan.
Step 2
Meanwhile, heat the butter in a large frying pan over medium-high heat. Cook the squash and garlic, stirring, for 2 mins or until golden.Step 3
Add the lemon zest, lemon juice, basil, squash mixture, reserved cooking liquid and half the ricotta to the pasta mixture. Toss gently until combined. Divide among serving bowls. Sprinkle with pine nuts and remaining ricotta.
Spring vegetable pasta with ricotta
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 375g Coles Bowties pasta
- 2 cups broccoli florets
- 1/2 cup (60g) frozen baby peas
- 100g snow peas, halved diagonally
- 25g butter
- 2 yellow squash, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 lemon, zested, juiced
- 1/2 cup basil leaves
- 125g fresh firm ricotta, crumbled
- 2 tbs pine nuts, toasted
Description
Whip up this quick and easy pasta recipe for your next meat-free Monday. Topped with pine nuts for extra crunch, it’s the ultimate tastebud sensation.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the broccoli, baby peas and snow peas in last 2 mins of cooking. Drain, reserving 1/3 cup (80ml) of the cooking liquid. Return the pasta mixture to the pan.
Step 2
Meanwhile, heat the butter in a large frying pan over medium-high heat. Cook the squash and garlic, stirring, for 2 mins or until golden.Step 3
Add the lemon zest, lemon juice, basil, squash mixture, reserved cooking liquid and half the ricotta to the pasta mixture. Toss gently until combined. Divide among serving bowls. Sprinkle with pine nuts and remaining ricotta.