Healthier Zucchini, Pea & Mint Pasta

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9 Ingredients

Number of servings

4

300grams farfelle
1 cup Woolworths frozen Australian baby peas
3 small zucchini
1 bunch asparagus
2 cloves garlic
2 lemons
375grams light smooth ricotta
1/3 bunch mint, small leaves picked
1tablespoons extra virgin olive oil

Description

Fresh mint, a dollop of ricotta and lemon zest are the finishing touches rounding out this vegetarian special that sings of spring.

Swap tip:

No asparagus? Try broccoli or frozen broadbeans instead.

Method

Step 1 of 4

Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente, adding peas during the last 3 minutes of cooking. Drain pasta and peas and return to pan.

Step 2 of 4

Meanwhile, slice zucchini into rounds. Trim asparagus and cut into thirds.

Step 3 of 4

Heat half of the oil in a large non-stick frying pan. Add garlic and zucchini and cook, stirring, for 3 minutes or until brown and just tender. Transfer to a plate. Add asparagus to pan and cook, turning, for 2 minutes or until tender.

Step 4 of 4

Zest and juice one of the lemons. Cut remaining lemon into wedges. Return zucchini to pan along with pasta, peas, juice and half of the zest. Add remaining oil and cook, stirring occasionally, for 3-4 minutes or until heated. Remove from heat. Spoon into bowls. Top with ricotta, mint and remaining zest. Serve with lemon wedges.