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Photo of Pasta with asparagus, tomatoes and ricotta by WW

Pasta with asparagus, tomatoes and ricotta


Meal Items

cherry tomatoes

½ cup(s)

dry wholemeal pasta

80 g


½ bunch(es)

capers, rinsed, drained

1 tsp


30 g

low-fat ricotta cheese

1 tbs

olive oil

1 tsp

lemon juice

1 tsp


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.