Ricotta, Spinach and Broccoli Pasta

A healthy pasta dish from Dr Eva Orsmond.

Ingredients


  • 250 g fresh spinach
  • 150 g broccoli, chopped
  • 100 g ricotta cheese
  • 75 g (dry weight) penne pasta or your preferred pasta
  • 1 vegetable stock cube
  • 15 ml soy sauce
  • black pepper
  • shavings of parmesan cheese

Method

  1. Bring water to the boil in a pot and cook the pasta according to the instructions on the packet. Be careful not to over cook as it should be "al dente".
  2. If you have a steamer, place it over the boiling pasta, and place the broccoli and spinach in to cook in the steam for 5 minutes. Otherwise, boil some water in a pot and add the vegetable stock cube and place the washed spinach and broccoli into it and cook for 5 minutes.
  3. When the pasta is cooked, strain and place in your serving bowl.
  4. Strain the cooked spinach and broccoli and place in a separate bowl.
  5. Mix together the spinach, broccoli, ricotta cheese and soy sauce with a fork, and for spinach leaves break them in smaller pieces with kitchen scissors.
  6. Place the mix over your pasta in your serving dish. Sprinkle a few shavings of parmesan cheese and black pepper and serve.




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