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Zesty ricotta and broccoli spaghetti recipe

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Is a quick bowl of pasta your go-to midweek meal? Fill it with veg and make it healthy with this zesty ricotta and broccoli spaghetti recipe, made with a creamy broccoli sauce and plenty of fresh basil for an easy 30-minute meal. See method

Serves 4
15 mins to prepare and 15 mins to cook
406 calories / serving
Healthy
Vegetarian

Ingredients

1 head of broccoli, separated into florets and stalk finely chopped
250g ricotta
1 lemon, zested and juiced
15g fresh basil, stalks finely chopped and leaves torn
300g spaghetti
300g frozen garden peas, blanched

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
1725kj
406kcal 20%
Fat
7g 10%
Saturates
4g 18%
Sugars
11g 12%
Salt
0.4g 7%

of the reference intake
Carbohydrate 69.2g Protein 21.3g Fibre 10.5g

Method

Bring a large pan of water to the boil and cook the broccoli stalk and half the florets for 8 mins until very tender. Drain, tip into a bowl and mash to a rough paste. Add the ricotta, lemon zest and juice, basil (reserving some to garnish) and seasoning and mix until smooth.

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Meanwhile, cook the spaghetti according to pack instructions, adding the remaining broccoli and peas to the pan for the final 5 mins. Drain and return to the pan along with 50ml of the pasta cooking water and the ricotta mixture. Mix until the spaghetti is evenly coated. Scatter with the remaining basil to serve.