Friday night dinners are meant to te easy, so enjoy this creamy tortellini packed with fresh herbs, green vegies and a hint of lemon.
Ingredients
- 345g (2 1/4 cups) frozen broad beans
- 240g (1 cup) fresh low-fat ricotta
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh basil
- 1 teaspoon finely grated lemon rind
- 2 tablespoons finely grated parmesan
- 630g pkt Leggo’s Fresh Tortellini Ricotta, Roasted Capsicum & Parmesan
- 2 bunches asparagus, woody ends trimmed, cut into 2cm lengths
- 100g baby spinach leaves
Method
- Step 1Cook broad beans in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Refresh under cold water. Peel skins. Discard.
- Step 2Place ricotta, chive, basil, lemon rind and parmesan in a bowl and stir to combine.
- Step 3Cook the tortellini in a saucepan of salted boiling water following packet directions. Add the asparagus in the last 2 minutes of cooking. Drain and return to pan. Add broad beans, ricotta mixture and spinach. Toss to combine. Divide among serving bowls.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1620 kj
Energy
12g
Fat Total
7g
Saturated Fat
11g
Fibre
28g
Protein
55mg
Cholesterol
589.82mg
Sodium
5g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
Fresh pasta is the secret to this easy Friday-night dinner.
- Author: Chrissy Freer
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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