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Pea and ricotta spaghetti with mint gremolata
Pea and ricotta spaghetti with mint gremolata
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Speedy one-pan recipe with peas and creamy ricotta - ideal for Meatless Monday!
Ingredients:
  • 300g dried spaghettini
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 187.50 ml frozen peas
  • 1000.00 ml baby spinach
  • 36.40 gm extra virgin olive oil
  • 120.00 gm low-fat smooth ricotta
  • 2 tsp finely grated lemon rind
  • 125.00 ml chopped fresh mint leaves
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 1 small garlic clove, finely chopped
Instructions:
  • Prepare the Mint Gremolata by mixing together lemon zest, fresh mint, parsley, and minced garlic in a bowl. Season with salt and pepper, cover, and set aside until ready to use.
  • Cook the pasta as directed on the package until just tender, then add the asparagus and peas for the final 2 minutes of cooking time. Afterward, drain the pasta and vegetables, making sure to save 1/3 cup of the cooking water.
  • Place pasta mixture back in the pan over gentle heat and pour in the reserved cooking water. Gently toss everything for 2 minutes. Add spinach and oil, continuing to toss until spinach begins to wilt slightly. Finish by seasoning with pepper to taste.
  • Portion the pasta into individual serving bowls. Add a generous dollop of creamy ricotta cheese and drizzle the vibrant gremolata over each bowl. Enjoy your delicious meal!

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