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


  • 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


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

  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. 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.

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