Ricotta, broccoli & lemon penne

3 of 5-a-day broccoli broccoli pasta broccoli recipe calcium fibre folate healthy healthy diet plan iron ricotta ricotta recipe vegetarian recipe vitamin c winter

Ingredients

200g wholemeal penne

1 leek , washed and sliced

200g broccoli , cut into small florets

1 tbsp rapeseed oil

1 red pepper , deseeded, quartered and sliced

1 tsp finely chopped rosemary

1 red chilli , deseeded and sliced

3 garlic cloves , sliced

1 lemon , zested and juiced

3 tbsp ricotta

Method

Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.

Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.

Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.