A refreshing vegetarian pasta recipe that’s both moreish and healthy!
Credit by: KingOfChef
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.
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.
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.
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.