Broccoli, ricotta and roasted tomato linguine

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broccoli-ricotta-roasted-tomato-linguine
  • 4Servings
  • 15 mPrep Time
  • 25 mCook Time
  • 40 mReady In



Print Recipe

A refreshing vegetarian pasta recipe that’s both moreish and healthy!

Credit by: KingOfChef

Ingredients

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Nutrients

2945 kj ENERGY
26g FAT TOTAL
7g SATURATED FAT
11g FIBRE
26g PROTEIN
26mg CHOLESTEROL
219.29mg SODIUM
7g CARBS (SUGAR)
88g CARBS (TOTAL)




Step by step method

  • Step 1

    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Scatter the tomatoes over the tray and bake in oven for 20 minutes or until just collapsing.

  • Step 2

    Meanwhile, cook the pasta in a saucepan of salted boiling water following packet directions or until al dente, adding the broccoli in the last 4 minutes of cooking. Drain the pasta and broccoli well and return to the pan.

  • Step 3

    Heat 1 1/2 tablespoons oil in a frying pan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until soft. Add the breadcrumbs and cook, stirring often, for 4-5 minutes or until toasted and golden.

  • Step 4

    Whisk together the lemon rind, lemon juice and remaining oil. Taste and season with salt and pepper. Add to the pasta mixture with the ricotta and toss until well combined. Add the tomatoes and gently toss. Divide among serving plates. Sprinkle with the toasted breadcrumb mixture and serve.




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