Excellent way not to throw away a single ingredient. This really is a fantastic Penne with basil, ricotta and peas and one among my favorites. If you're concerned about the nutritional worth of a few of the dishes, then don't be. Although it might be lower in calories, even if you aren't getting much nutritional value from this , it won't sustain you, and you will just end up hungry again and eating a lot more calories than you would need. Diet facts tags inform you what's in the meals you eat. It makes it possible to determine when you are in possession of a healthy and balanced diet. Each and every recipe we all share must get an ingredient label. Some recipes provide nutritional reality info. The component tag lists the amount while within the area beneath. They're recorded for every serving as a proportion of the everyday price.

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How to make Penne with basil, ricotta and peas

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 400g penne rigate
  • 1 tablespoon olive oil
  • 1 leek, halved lengthways, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup Massel salt reduced chicken style liquid stock
  • 1/4 cup dill, finely chopped
  • 150g sugar snap peas, diagonally sliced
  • 1 cup frozen green peas
  • 1 cup small basil leaves
  • 150g low-fat ricotta cheese, crumbled
  • crusty bread, to serve

Method

  • Step 1 Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
  • Step 2 Meanwhile, heat oil in a large frying pan over medium heat. Add leek and garlic. Cook, stirring often, for 5 minutes or until leek is tender. Add stock. Bring to the boil.
  • Step 3 Add dill, sugar snap and green peas to frying pan. Cover. Cook over high heat for 1 to 2 minutes, or until peas are bright green. Remove from heat.
  • Step 4 Drain pasta. Return to saucepan. Add pea mixture, basil, ricotta, and salt and lots of black pepper to pasta. Toss gently over medium-low heat until heated through. Spoon into bowls. Serve with crusty bread.