320g asparagus, woody ends snapped off, cut into 2cm lengths
Salt and black pepper
2 tbsp extra-virgin olive oil
30g rocket leaves
40g Parmesan, grated
- 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.
- Return the pot of water to the boil and add the pasta. Cook for one minute less than the package instructions specify.
- Place the Ricotta in a large bowl. When the pasta is ready, stir 80ml of the pasta cooking water into the ricotta.
- Drain the pasta and add to the Ricotta. Immediately add the olive oil, asparagus, rocket and Parmesan. Toss to combine and serve immediately.
Per serving: 385kcals, 13.5g fat (4.3g saturated), 49.2g carbs, 1.7g sugars, 17.8g protein, 1.8g fibre, 0.197g sodium
MAKE IT YOURS:
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