RICOTTA, BROCCOLI & LEMON PENNE

Ricotta, broccoli & lemon penne image

Get three of your 5-a-day, along with vitamin C and iron, in this delicious wholemeal pasta dish with red pepper, leeks and creamy ricotta.

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 27m

Number Of Ingredients 10

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Ingredients

200g wholemeal penne
1 leek , washed and sliced
200g broccoli , cut into small florets
1 tbsp rapeseed oil
1 red pepper , deseeded, quartered and sliced
1 tsp finely chopped rosemary
1 red chilli , deseeded and sliced
3 garlic cloves , sliced
1 lemon , zested and juiced
3 tbsp ricotta

Steps:

Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.

Nutrition Facts : Calories 549 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 0.1 milligram of sodium