Pasta with broccolini, spinach, mushrooms and ricotta
Wholemeal pasta, dry
250 g, wholegrain spiral
Low-fat ricotta cheese
½ cup(s), (100g)
2 bunch(es), cut into 5cm lengths
300 g, button, quarted
1 whole, halved, thinly sliced
3 clove(s), thinly sliced
2 tsp, chopped, plus extra sprigs to garnish
- Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender, adding broccolini for the last 2 minutes of cooking. Drain. Return to pan.
- Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Cook mushrooms, stirring, for 3–4 minutes or until golden and tender. Transfer to a plate and cover to keep warm.
- Heat remaining oil in same pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic, thyme and spinach and cook, stirring, for 30 seconds or until fragrant. Stir in vinegar. Transfer to pan with pasta.
- Add mushrooms and ricotta to pasta mixture and toss to combine. Season with salt and pepper and serve with extra thyme.