Spring vegie and ricotta pasta
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Time to make:
$4.55 per serve
(at time of publication)
Full ingredients list:
4 large flat mushrooms
150g fresh low-fat ricotta
2 tablespoons chopped parsley, to garnish
150g risoni or orzo pasta (or another small pasta)
400g can no-added-salt lentils, rinsed, drained
200g green beans, trimmed, halved
4 tablespoons chopped flat-leaf parsley
2 red capsicums, chargrilled, chopped
4 tablespoons balsamic vinegar
2 cups shelled edamame beans
2 cups baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1Make vegie pasta: Bring a large saucepan of water to the boil and cook pasta according to packet instructions until al dente. Drain pasta and place in a large bowl with remaining vegie-pasta ingredients; toss.
Step 2Preheat a barbecue hotplate or set a grill pan over high heat. Spray flat mushrooms with olive oil and cook, turning once, for 4–6 minutes, or until soft. Add fresh ricotta for last minute of cooking time to melt slightly.
Step 3Divide pasta among bowls, garnish with parsley and serve.
About this recipe
First published: October 2014