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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