Springtime Pasta
This vibrant and delightful dish brings together tender ricotta and spinach tortellini with the freshness of peas and broad beans, all tossed in a zesty olive oil and lemon dressing. Topped with creamy ricotta, this meal is a celebration of flavors and textures that come together in just a few simple steps.
— Constant Cookbook
Ingredients
- 250g pack frozen ricotta and spinach tortellini
- 50g frozen peas
- 50g frozen broad beans
- 1 tbsp olive oil
- zest 1 lemon
- 50g ricotta
Instructions
- Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta
Cook Time
5M
Prep Time
PT5M
Nutrition
- Calories: 472 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 8.8 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.34 milligram of sodium
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