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Garden vegetable & ricotta spinach pasta
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230g pack Waitrose Purple Sprouting Broccoli Spears, trimmed, tops roughly chopped
100g trimmed sugar snap peas, sliced into 1-2cm pieces
160g pack shelled garden peas
½ x 500g pack Seeds Of Change Organic Spinach Trottole Pasta
2 tbsp olive oil
2 cloves garlic, crushed
250g tub essential Waitrose Italian Ricotta
3 tbsp skimmed milk
250g pack Waitrose 1 Mixed Baby Tomatoes, chopped
1. Steam the broccoli for 4 minutes until only just tender, then transfer to a colander and rinse under cold water. Shake dry and set aside in a bowl. Steam the sugar snap and garden peas for 3 minutes. Rinse with cold water as before and drain. Add to the broccoli.
2. Cook the pasta according to the pack instructions. Meanwhile, in a pan warm the olive oil over a medium heat and sauté the garlic until lightly browned. Remove from the heat and whisk in the ricotta and enough milk to make a sauce.
3. Drain the pasta and fold in the ricotta sauce and steamed vegetables. Top with the chopped tomatoes and serve.
Cook’s tipWhen fresh peas are unavailable, simply use essential Waitrose frozen ones, defrosted and quickly blanched, instead.
Typical values per serving:
A source of fibre; 2 of your 5 a day.
This recipe was first published in June 2018.
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