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Wholemeal pasta with herb ricotta & broccoli
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and vibrant bowl filled with nutritious ingredients!
Ingredients:
  • 1 x 250g punnet cherry tomatoes, halved
  • Olive oil spray
  • 2 tsp balsamic vinegar
  • 320g dried wholemeal fusilli pasta
  • 300g broccoli, cut into small florets
  • 160g (2/3 cup) low-fat ricotta
  • 30.00 ml chopped fresh chives
  • 30.00 ml chopped fresh basil
  • 20.00 ml chopped fresh continental parsley
Instructions:
  • Preheat the oven to 180°C and line a baking tray with non-stick baking paper. Lay the tomato on the tray, lightly spray with olive oil, drizzle with vinegar, and season with salt and pepper. Roast in the oven for 10-12 minutes until soft.
  • Cook the pasta until al dente according to package instructions. Add broccoli for the last 3 minutes of cooking. Drain the pasta, saving 125ml (1/2 cup) of cooking liquid. Transfer pasta and reserved liquid back to the pan. Mix ricotta, chives, basil, and parsley in a small bowl.
  • Combine the creamy ricotta mixture with the pasta, then gently mix in the tomato. Season with pepper, and plate the dish for a delightful serving.

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