Ricotta, broccoli & lemon penne
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.
- Prep:10 mins
Cook:17 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 549
- fat 14g
- saturates 4g
- carbs 73g
- sugars 8g
- fibre 17g
- protein 23g
- salt 0.1g
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
Tip
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Method
Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
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.
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.
