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Ricotta, broccoli & lemon penne

A bowl of ricotta, broccoli and lemon pasta

Ricotta, broccoli & lemon penne

Name: Ricotta, broccoli & lemon penne
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 2
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

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 17 mins

A star rating of 3.3 out of 5.23 ratingsRate

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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.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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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.

RECIPE TIPS

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Recipe from Good Food magazine, January 2019

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A star rating of 3.3 out of 5.23 ratings

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