Invented in New York City in the mid 1970's a dish using any fresh spring and summer vegetables lightly braised in stock and finished with pasta, a perfect midweek meat free dish.
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Ingredients
- 2 tbsp olive oil
- 1 onion finely diced
- 1 courgette diced
- 200 g tenderstem broccoli roughly chopped
- 100 g sugar snap peas
- 1 tomato roughly chopped
- 200 ml vegetable stock
- 300 g fusilli or penne pasta
- 100 g peas
- 2 tbsp ricotta
- 1 tbsp grated parmesan
- 1 lemon quartered
Instructions
- Bring a large pan of salted water to the boil.
- In a large frying pan, heat the olive oil and sauté the onions for 10 minutes until soft. Add the broccoli, courgette, sugar snaps and tomato, season and fry for a couple of minutes. Add the stock and simmer the veg until the stock is reduced by half and the veg are soft.
- Meanwhile, cook the pasta for 10 minutes. Reserve about 50ml of pasta water and then drain the pasta into a colander.
- Add the peas to the veg mix followed with the pasta, reserved cooking water, ricotta and parmesan. Check the seasoning and serve with the quartered lemon.
Nutrition
Calories: 435kcalCarbohydrates: 71gProtein: 16gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 253mgPotassium: 526mgFiber: 7gSugar: 9gVitamin A: 1857IUVitamin C: 98mgCalcium: 116mgIron: 3mg
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