Ingredients

  • 600 g spinach and ricotta filled pasta (e.g. ravioli)
  • 1 bunch broccolini, roughly chopped
  • 2 cups frozen peas
  • 120 g baby spinach leaves
  • 1 x 130 g tub chunky basil pesto dip
  • 1/2 lemon, zest and juice
  • extra flavours and crunches (see serving suggestions), to serve, optional

Method

  1. Bring a large pot of water to the boil, add pasta and broccolini and cook for 3 minutes.
  2. Add frozen peas and spinach and cook for another 2 minutes till pasta is tender and peas defrosted.
  3. Drain, return to the pot, stir through basil pesto, lemon zest and juice and serve!

Variation:

Broccoli (fresh or frozen), thinly sliced zucchini, kale, green beans (fresh or frozen), asparagus, Asian greens and snow peas are all delicious in this dish. Use what you have on hand!

  • recipe step image
    Ingredients
Serving Suggestion:

This is tasty as it is, or you can add some extra flavour or crunch with fresh basil, parmesan, pinenuts or other nuts, pumpkin seeds or other seeds, chilli flakes and/ or pepper.

Comment:

Tip: Ravioli freezes well! Pop into boiling water straight from frozen and add 1-2 minutes to the cooking time.

Healthy tip!

Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!

Nutrition Information

per serving per 100g
Energy 2151 kJ 460 kJ
514 Cal 110 Cal
Protein 20.8 g 4.5 g
Fat, total 19.5 g 4.2 g
— saturated 4.6 g 1 g
Carbohydrate 57.3 g 12.3 g
— sugars 5.9 g 1.3 g
Sodium 637 mg 136 mg
Fibre 11.4 g 2.4 g

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