Pasta with asparagus, tomatoes and ricotta
Wholemeal pasta, dry
capers, rinsed, drained
low-fat ricotta cheese
1 cup(s), or other fruit
Bake 1/2 cup cherry tomatoes (halved) lightly sprayed with oil. Season with salt and pepper. Cook 80g wholemeal pasta following packet instructions. Microwave 1/2 bunch asparagus (halved) until tender. Combine tomatoes, pasta, asparagus and 30g rocket leaves and top with 1 tbs low-fat ricotta cheese. Drizzle with 1 tsp each of olive oil and lemon juice. Follow with some grapes or a piece of fresh fruit.