05m prep 15m cook 4 servings This low-carb vegetarian pasta, tossed with ricotta and lemon, is super-easy and ready in just 20 minutes. 12 Ingredients 4 Method Steps 12 Ingredients 200g fresh ricotta 1 lemon, rind finely grated, juiced 250g dried spaghetti pasta 110g (2/3 cup) frozen peas 55g (1/3 cup) pine nuts 1 tablespoon…
- 4 servings
This low-carb vegetarian pasta, tossed with ricotta and lemon, is super-easy and ready in just 20 minutes.
200g fresh ricotta
1 lemon, rind finely grated, juiced
250g dried spaghetti pasta
110g (2/3 cup) frozen peas
55g (1/3 cup) pine nuts
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
250g packet zucchini noodles or spaghetti
250g packet carrot and pumpkin noodles
125ml (1/2 cup) Massel vegetable liquid stock
80ml (1/3 cup) Bulla Cooking Cream
2 green shallots, trimmed, sliced
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4 Method Steps
Place the ricotta and lemon rind in a bowl. Season and stir until well combined. Set aside.
Cook the pasta in a large saucepan of boiling water following the packet directions or until al dente, adding the peas in the last 2 minutes of cooking time.
Meanwhile, toast the pine nuts in a large frying pan over medium heat, shaking the pan occasionally, for 4 minutes or until evenly browned. Transfer to a bowl. Heat the oil in the frying pan. Add the garlic and cook, stirring often, for 1 minute or until aromatic. Stir in all of the vegetable noodles. Add the stock and cream. Simmer for 5 minutes or until the sauce has thickened slightly.
Drain the pasta mixture and return to the pan. Add the vegetable noodle mixture and half the shallot. Season and toss well to combine. Serve with pine nuts, dollops of ricotta mixture and remaining shallot.
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Image by Nigel Lough
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