SERVES: 4. PREP: 15 mins. COOK: 8 mins.
1/4 cup pine nuts
375g spaghetti
1/3 cup olive oil
2 leeks, thinly sliced
2 zucchini, halved lengthways, sliced
2 cups FROZEN "baby" (tender) peas
2 cloves garlic, crushed
1 tblsp fresh lemon thyme leaves
200g packet baked ricotta, crumbled
1 tsp finely grated lemon rind
Salt and pepper, to taste
Shaved parmesan, to serve
1 PLACE pine nuts in a non-stick frying pan. COOK over a medium heat, stirring constantly, for 1 minute, or until golden. REMOVE. Set aside.
2 COOK pasta in a large saucepan of boiling, salted water. DRAIN. TRANSFER to a large bowl.
3 MEANWHILE, heat oil in a large frying pan over a medium heat. ADD leeks. COOK, stirring occasionally, for 5 minutes, or until softened! ADD zucchini, "baby" peas, garlic and thyme. COOK, stirring, for about 3 minutes, or until zucchini and peas are both cooked to tender!
4 POUR zucchini mixture over pasta. ADD ricotta and finely grated lemon rind. SEASON with salt and pepper. TOSS to combine!
5 SPRINKLE with shaved parmesan.
6 SERVE immediately!
TOP TIP: BAKED ricotta can be found in the cheese section of supermarket (or local deli?) nationally. ALTERNATIVELY, you can use fresh ricotta or a mixture of ricotta and fetta cheese (low-fat cheese).
Bon Apetit
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