Spaghetti with ricotta and smoked salmon
11
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Enjoy the rich flavours of smoked salmon and ricotta, layered on crunchy greens and pasta.
Ingredients
Low-fat ricotta cheese
1 cup(s)
Fresh chives
¼ cup(s), finely chopped
Fresh dill
2 tbs, finely chopped
Fresh lemon rind
2 tsp, finely grated
Dry pasta
320 g, (spaghetti)
Asparagus
1 bunch(es), trimmed, halved, thinly sliced
Zucchini
1 medium, trimmed, halved, thinly sliced
Broccoli
300 g, cut into small florets
Smoked salmon
200 g
Instructions
1
Place ricotta, chives, chopped dill and rind in a medium bowl and stir to combine. Season with salt and freshly ground black pepper.
2
Cook spaghetti in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add asparagus, zucchini and broccoli for the last 2 minutes of cooking. Drain, reserving ¼ cup (60ml) of the cooking liquid. Return pasta and vegetables to pan.
3
Add ricotta mixture and toss until pasta mixture is evenly coated. Add a little reserved cooking liquid if the pasta is too dry.
4
Divide pasta among bowls and season with salt and freshly ground black pepper. Serve topped with smoked salmon and extra dill.
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