10 minutes
4 people
Part One:
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.
