Spaghetti with ricotta and smoked salmon
Low-fat ricotta cheese
¼ cup(s), finely chopped
2 tbs, finely chopped
Fresh lemon rind
2 tsp, finely grated
320 g, (spaghetti)
1 bunch(es), trimmed, halved, thinly sliced
1 medium, trimmed, halved, thinly sliced
300 g, cut into small florets
- Place ricotta, chives, chopped dill and rind in a medium bowl and stir to combine. Season with salt and freshly ground black pepper.
- Cook spaghetti in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add asparagus, zucchini and broccoli for the last 2 minutes of cooking. Drain, reserving ¼ cup (60ml) of the cooking liquid. Return pasta and vegetables to pan.
- Add ricotta mixture and toss until pasta mixture is evenly coated. Add a little reserved cooking liquid if the pasta is too dry.
- Divide pasta among bowls and season with salt and freshly ground black pepper. Serve topped with smoked salmon and extra dill.