Name: Summer vegetable and ricotta pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 360 gram packet ricotta angolotti pasta; 1 tablespoon olive oil; 2 green onions, finely sliced; 2 cloves garlic, finely sliced; 1 bunch asparagus, trimmed, cut into 2cm lengths; 1 zucchini, halved lengthways & sliced; 1 cup peas; 1 cup soy beans; 300 millilitre thickened cream; 1 teaspoon lemon zest; 1/4 cup parmesan, shaved; snipped chives, lemon wedges, to serve

Summer vegetable and ricotta pasta

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

360 gram packet ricotta angolotti pasta

1 tablespoon olive oil

2 green onions, finely sliced

2 cloves garlic, finely sliced

1 bunch asparagus, trimmed, cut into 2cm lengths

1 zucchini, halved lengthways & sliced

1 cup peas

1 cup soy beans

300 millilitre thickened cream

1 teaspoon lemon zest

1/4 cup parmesan, shaved

snipped chives, lemon wedges, to serve

Method

1.Cook pasta in a large saucepan of boiling salted water following packet instructions.

2.Meanwhile, in a large frying pan, heat oil on medium. Saute onion and garlic for 1-2 minutes, until tender. Add asparagus and zucchini, tossing for 2 minutes, until tender.

3.Add drained pasta to pan with peas, beans and cream. Simmer gently for 2 minutes, stirring occasionally, until sauce thickens slightly. Season to taste. Stir zest through. Serve topped with parmesan and chives. Accompany with lemon wedges.

Use any type of pasta you prefer for this dish. If you can’t find soy beans, use broad instead.
Note

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Ingredients

Method

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