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Photo of Penne with chilli, garlic and ricotta by WW

Penne with chilli, garlic and ricotta

10
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
This pasta is a great midweek meal because it's fast and filling, with a hint of chilli to tease your tastebuds.

Ingredients

Canola oil

2 tsp

Low-fat ricotta cheese

200 g, (crumbled)

Pasta

325 g, (penne)

Zucchini

2 medium, (thinly sliced)

Asparagus

2 bunch(es), (trimmed, cut into 3cm lengths)

Fresh red chilli

1 whole, (long, deseeded, finely chopped)

Garlic

2 clove(s), (cloves, crushed)

Fresh flat-leaf parsley

¼ cup(s), (finely chopped)

Instructions

  1. Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ¼ cup (60ml) of pasta water. Return pasta to pan.
  2. Meanwhile, heat the oil in a large non-stick frying pan over high heat. Cook the zucchini, asparagus, chilli and garlic, stirring, for 5–7 minutes or until tender.
  3. Add the zucchini mixture, ricotta and reserved pasta water to the pasta. Toss gently to combine. Serve pasta sprinkled with parsley.

Notes

SERVING SUGGESTION: Combine 3 cups (90g) baby rocket leaves, 125g grape tomatoes (halved), 1 thinly sliced yellow capsicum and 1 tablespoon each of balsamic vinegar and olive oil in a large bowl. TIP: You can use fresh shredded basil leaves instead of parsley.

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