Ingredients
- 1/2 cup tea leaves
- 1/2 cup sugar
- 1/2 cup white rice
- 250g punnet cherry tomatoes
- 500g pasta
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced lengthways
- 1 head broccoli (about 390g), cut into florettes
- 1 small red chilli, deseeded and finely chopped
- Juice and zest of 2 lemons
- 250g low-fat ricotta cheese
Method
- Step 1Line a wok with foil. Combine the tea leaves, sugar and rice in a wok. Place a small rack over the tea leaves and top with a heatproof plate. Place the cherry tomatoes onto the plate, cover the wok tightly and cook over a moderate heat until it smokes. Smoke the tomatoes for 7 minutes, remove and discard the tea mixture.
- Step 2Bring a large saucepan of water to the boil and cook pasta according to packet directions, drain and set aside.
- Step 3Meanwhile, heat the olive oil in frying pan, cook the garlic for 2 minutes or until golden, add the broccoli and chilli cook for 5 minutes or until the broccoli is tender crisp. Add the lemon juice and rind and warm through.
- Step 4Toss the pasta together with the smoked tomatoes, broccoli and ricotta cheese.
- High protein
- Vegetarian
Nutrition
2460 kj
Energy
11g
Fat Total
4.5g
Saturated Fat
93g
Protein
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Louise Lister
- Publication: Fresh Living
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