Penne with chilli, garlic and ricotta
Low-fat ricotta cheese
200 g, (crumbled)
325 g, (penne)
2 medium, (thinly sliced)
2 bunch(es), (trimmed, cut into 3cm lengths)
Fresh red chilli
1 whole, (long, deseeded, finely chopped)
2 clove(s), (cloves, crushed)
Fresh flat-leaf parsley
¼ cup(s), (finely chopped)
- Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ¼ cup (60ml) of pasta water. Return pasta to pan.
- Meanwhile, heat the oil in a large non-stick frying pan over high heat. Cook the zucchini, asparagus, chilli and garlic, stirring, for 5–7 minutes or until tender.
- Add the zucchini mixture, ricotta and reserved pasta water to the pasta. Toss gently to combine. Serve pasta sprinkled with parsley.