Name: Spring vegetable farfalle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 350 gram farfalle (bow-tie-pasta); 1 bunch asparagus, cut diagonally into 3cm lengths; 2 medium zucchini, halved lengthwise, sliced diagonally; 1 cup frozen peas; 1 tablespoon extra virgin olive oil; 3 green onions, sliced thinly; 2 teaspoon finely grated lemon zest; 2 tablespoon lemon juice; 200 gram fresh reduced-fat ricotta, crumbled; 2 tablespoon chopped dill, to serve

Spring vegetable farfalle

Beautiful Italian farfalle are tossed with fresh peas and asparagus and creamy ricotta to create a light and tasty vegetable pasta dish, perfect for a Spring lunch or dinner party.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

350 gram farfalle (bow-tie-pasta)

1 bunch asparagus, cut diagonally into 3cm lengths

2 medium zucchini, halved lengthwise, sliced diagonally

1 cup frozen peas

1 tablespoon extra virgin olive oil

3 green onions, sliced thinly

2 teaspoon finely grated lemon zest

2 tablespoon lemon juice

200 gram fresh reduced-fat ricotta, crumbled

2 tablespoon chopped dill, to serve

Method

1.Cook pasta in a large saucepan of boiling salted water 8 minutes, or until almost tender. Add asparagus, zucchini and peas. Bring to the boil. Cook, uncovered, 2 minutes, or until pasta and vegetables are tender. Drain.

2.Meanwhile, heat oil in a large deep frying pan over moderately low heat. Add onion. Cook, stirring, 2 minutes, or until soft. Add zest and juice; stir to combine. Remove pan from heat.

3.Add pasta, vegetables and ricotta to onion mixture in frying pan. Season. Serve sprinkled with dill.

Don’t overcook vegetables; they’ll lose their vibrant colour. If asparagus spears are thick, cut in half lengthwise before slicing diagonally.
Note

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Ingredients

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