Ingredients

• 300g your favourite spaghetti

• 1 bunch asparagus, trimmed, cut into 3cm lengths

• 3/4 cup frozen peas

• 4 cups baby spinach

• 2 tablespoons extra virgin olive oil

• 1/2 cup low-fat smooth ricotta

Mint Gremolata

• 2 teaspoons finely grated lemon rind

• 1/2 cup chopped fresh mint leaves

• 2 tablespoons chopped fresh flat-leaf parsley leaves

Method

Combine mint gremolata. Combine lemon rind, mint, parsley and garlic in a bowl. Season with salt and pepper. Cover. Set aside until required. Cook pasta following packet directions until just tender, adding asparagus and peas in the last 2 minutes of cooking time. Drain, reserving 1/3 cup of cooking water.  Return pasta mixture to pan over low heat. Add reserved cooking water. Toss over heat for 2 minutes. Add spinach and oil. Toss until spinach just starts to wilt. Season with salt & pepper. Divide pasta among serving bowls. Dollop with ricotta and spoon over gremolata.