Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
8 Ingredients
Number of servings
4
- 250grams Macro Organic wholemeal penne
- 2 1/2 cups frozen peas
- 1teaspoons extra virgin olive oil
- 1 clove garlic, finely chopped
- 1/2teaspoons dried chilli flakes
- 500grams fresh ricotta
- 120grams baby spinach leaves
- 1 lemon, zest finely grated, juiced
Nutrition per serving
2050kJ / 490Cal
2050 Kilojoules or 490 Calories
24% of daily energy intake*
Protein
24.8grams
Fat
16.2grams
Carbs
55.8grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With the tang of lemon and the creaminess of ricotta, this delicious and light lemon ricotta pasta dish makes a satisfying weeknight dinner.
Method
Step 1 of 3
Cook pasta following packet directions, adding peas in the last 2 minutes of cooking. Drain, reserving 1/2 cup cooking liquid. Cover pasta and peas to keep warm.
Step 2 of 3
Heat oil in a large frying pan over medium heat. Add garlic and half of the chilli. Cook, stirring, for 30 seconds. Remove from heat. Add ricotta and reserved water. Whisk until well combined. Add pasta, peas, spinach and lemon juice. Season.
Step 3 of 3
Return to heat and toss until well combined. Divide among serving bowls. Top with lemon zest. Sprinkle with remaining chilli. Serve.
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