Serves 4
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  1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes. Use a slotted spoon to transfer the asparagus to a bowl of ice-cold water. Drain well and set aside.
  2. Return the pot of water to the boil and add the pasta. Cook for one minute less than the package instructions specify.
  3. Place the Ricotta in a large bowl. When the pasta is ready, stir 80ml of the pasta cooking water into the ricotta.
  4. Drain the pasta and add to the Ricotta. Immediately add the olive oil, asparagus, rocket and Parmesan. Toss to combine and serve immediately.

Nutrition Facts

Per serving: 385kcals, 13.5g fat (4.3g saturated), 49.2g carbs, 1.7g sugars, 17.8g protein, 1.8g fibre, 0.197g sodium

Depending on what you have in the fridge, you can easily sub in green beans in place of the asparagus and spinach for the rocket