Pasta with broccolini, spinach, mushrooms and ricotta
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Wholemeal pasta is high in fibre and has a great earthy flavour that is great for the mushroom, ricotta and greens toppings.
Ingredients
Wholemeal pasta, dry
250 g, wholegrain spiral
Low-fat ricotta cheese
½ cup(s), (100g)
Broccolini
2 bunch(es), cut into 5cm lengths
Olive oil
1 tbs
Mushrooms
300 g, button, quarted
Leek
1 whole, halved, thinly sliced
Garlic
3 clove(s), thinly sliced
Fresh thyme
2 tsp, chopped, plus extra sprigs to garnish
Baby spinach
100 g
Balsamic vinegar
1 tbs
Instructions
1
Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender, adding broccolini for the last 2 minutes of cooking. Drain. Return to pan.
2
Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Cook mushrooms, stirring, for 3–4 minutes or until golden and tender. Transfer to a plate and cover to keep warm.
3
Heat remaining oil in same pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic, thyme and spinach and cook, stirring, for 30 seconds or until fragrant. Stir in vinegar. Transfer to pan with pasta.
4
Add mushrooms and ricotta to pasta mixture and toss to combine. Season with salt and pepper and serve with extra thyme.
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