Healthier Courgette, Pea & Mint Pasta
Healthier Courgette, Pea & Mint Pasta makes for a light, easy meal which is out of the kitchen and into tummies in 20 min. Perfect for last-minute entertaining or when you're in a rush.
Ingredients
- 300 grams farfalle pasta
- 1 cup frozen baby peas
- 3 small courgettes, sliced
- 1 bunch asparagus, cut into thirds
- 2 cloves garlic
- 2 lemons
- 375 grams light smooth ricotta
- 1/3 bunch mint, small leaves picked
- 1 tablespoons extra virgin olive oil
- 300 grams farfalle pasta
- 1 cup frozen baby peas
- 3 small courgettes, sliced
- 1 bunch asparagus, cut into thirds
- 2 cloves garlic
- 2 lemons
- 375 grams light smooth ricotta
- 1/3 bunch mint, small leaves picked
- 1 tablespoons extra virgin olive oil
- Step 1 of 6Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente, adding peas during the last 3 minutes of cooking. Drain pasta and peas and return to the pan.
- Step 2 of 6Meanwhile, slice the courgettes into rounds. Trim asparagus and cut into thirds.
- Step 3 of 6Heat half of the oil in a large non-stick frying pan. Add garlic and courgette, and cook, stirring, for 3 minutes or until brown and just tender. Transfer to a plate. Add asparagus to the pan and cook, turning, for 2 minutes or until tender.
- Step 4 of 6Zest and juice one of the lemons. Cut the remaining lemon into wedges.
- Step 5 of 6Return the courgettes to the pan along with the pasta, peas, juice and half of the zest. Add the remaining oil and cook, stirring occasionally, for 3-4 minutes or until heated. Remove from heat and spoon into bowls.
- Step 6 of 6Top with ricotta, mint and remaining zest, and serve with lemon wedges.
Method
- Step 1 of 6Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente, adding peas during the last 3 minutes of cooking. Drain pasta and peas and return to the pan.
- Step 2 of 6Meanwhile, slice the courgettes into rounds. Trim asparagus and cut into thirds.
- Step 3 of 6Heat half of the oil in a large non-stick frying pan. Add garlic and courgette, and cook, stirring, for 3 minutes or until brown and just tender. Transfer to a plate. Add asparagus to the pan and cook, turning, for 2 minutes or until tender.
- Step 4 of 6Zest and juice one of the lemons. Cut the remaining lemon into wedges.
- Step 5 of 6Return the courgettes to the pan along with the pasta, peas, juice and half of the zest. Add the remaining oil and cook, stirring occasionally, for 3-4 minutes or until heated. Remove from heat and spoon into bowls.
- Step 6 of 6Top with ricotta, mint and remaining zest, and serve with lemon wedges.
Nutrition per serving
1993 Kilojoules
Protein26 grams
Fat10 grams
Carbs65 grams
Sugars8 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente, adding peas during the last 3 minutes of cooking. Drain pasta and peas and return to the pan.
- Step 2 of 6Meanwhile, slice the courgettes into rounds. Trim asparagus and cut into thirds.
- Step 3 of 6Heat half of the oil in a large non-stick frying pan. Add garlic and courgette, and cook, stirring, for 3 minutes or until brown and just tender. Transfer to a plate. Add asparagus to the pan and cook, turning, for 2 minutes or until tender.
- Step 4 of 6Zest and juice one of the lemons. Cut the remaining lemon into wedges.
- Step 5 of 6Return the courgettes to the pan along with the pasta, peas, juice and half of the zest. Add the remaining oil and cook, stirring occasionally, for 3-4 minutes or until heated. Remove from heat and spoon into bowls.
- Step 6 of 6Top with ricotta, mint and remaining zest, and serve with lemon wedges.