Photo of Risoni with vegies and goat’s cheese by WW

Risoni with vegies and goat’s cheese

7
5
5
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Dry lentils

½ cup(s), red (100g)

Pasta, risoni, dry

½ cup(s), (110g)

Snow peas

150 g, thinly sliced

Asparagus

2 bunch(es), cut into 4cm lengths

Yellow patty pan squash

6 individual, cut into thin wedges

Lemon juice

2 tbs

Goat's cheese

100 g, crumbled

Fresh basil

¼ cup(s), baby leaves

Instructions

  1. Rinse lentils under running water and drain. Cook lentils in a large saucepan of boiling salted water for 5 minutes. Add risoni and cook for a further 8-10 minutes or until lentils and risoni are tender. Add vegetables for last 3 minutes of cooking time. Drain. Return to pan.
  2. Add lemon juice and half the cheese to lentil mixture. Toss to combine. Season with salt and pepper. Serve risoni primavera sprinkled with basil and remaining goat’s cheese.

Notes

SERVING SUGGESTION: Mixed salad leaves.