Full ingredients list:
300g wholemeal spaghetti
2 red capsicums, finely chopped
400g can no-added-salt crushed tomatoes
2 cups broccoli florets
2 cups frozen peas, thawed
3 cups fresh rocket
250g light ricotta
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook spaghetti according to packet instructions. Drain spaghetti and set aside.
Step 2 Spray a non-stick frying pan with cooking oil and heat. When pan is hot, add capsicum and stir-fry for 2–3 minutes, or until soft. Add tomato, broccoli and peas; simmer for 5–7 minutes, or until broccoli is tender.
Step 3 Combine spaghetti, vegies and rocket. Stir ricotta through pasta, season with freshly ground black pepper and serve.
Make it gluten free: Use gluten-free pasta.
About this recipe
First published: October 2013