Name: Spring vegetable pasta with ricotta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 375g Brand bowties pasta; 500.00 ml small broccoli florets; 60g pea; 100g snow peas, halved diagonally; 25g butter; 2 yellow squash, thinly sliced; 2 garlic cloves, thinly sliced; 1 lemon, zested, juiced; 125.00 ml basil leaves; 125g fresh firm ricotta, crumbled; 40.00 ml pine nuts, toasted

Spring vegetable pasta with ricotta

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Seasonal vegetable vegetarian pasta with toasted pine nuts and ricotta.

Ingredients:

375g Brand bowties pasta
500.00 ml small broccoli florets
60g pea
100g snow peas, halved diagonally
25g butter
2 yellow squash, thinly sliced
2 garlic cloves, thinly sliced
1 lemon, zested, juiced
125.00 ml basil leaves
125g fresh firm ricotta, crumbled
40.00 ml pine nuts, toasted

Instructions:

Boil the pasta in a large saucepan as per packet instructions until al dente. In the last 2 minutes, add the broccoli, baby peas, and snow peas. Save 1/3 cup (80ml) of the cooking liquid before draining. Combine the pasta with the reserved liquid in the pan.
Heat butter in a large frying pan over medium-high heat. Sauté squash and garlic, stirring occasionally, until golden, about 2 minutes.
Mix in the lemon zest, lemon juice, fresh basil, cooked squash mixture, reserved cooking liquid, and half of the ricotta with the pasta. Toss delicately until well mixed. Serve in bowls and top with pine nuts and the remaining ricotta.

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