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Photo of Mixed mushroom, pancetta, broad bean and rocket pasta by WW

Mixed mushroom, pancetta, broad bean and rocket pasta

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
With the zing of fresh lemon juice and a dollop of fresh smooth ricotta this pasta dish is the perfect mid-week dinner.

Ingredients

Wholemeal pasta, dry

250 g, spiral

Canned broad beans, drained

300 g

Olive oil

2 tsp

Green shallot(s)

2 individual, finely chopped

Pancetta

75 g, diced

Mushrooms

400 g, mixed, sliced

Garlic

2 clove(s), crushed

Rocket

100 g, baby

Lemon juice

1 tbs

Low-fat ricotta cheese

⅓ cup(s), smooth (80g)

Lemon(s)

1 medium, cut into wedges

Instructions

  1. Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Add broad beans in the last 2 minutes of cooking. Drain and return to the pan.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add shallot and pancetta and cook, stirring, for 3 minutes or until softened. Add mushroom and garlic and cook, stirring, for 3 minutes or until golden.
  3. Add mushroom mixture, half the rocket and the lemon juice to pasta. Season and toss to combine. Divide among the serving dishes and top with remaining rocket, ricotta and lemon wedges.

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