Ready in less than 20mins this vegetarian pasta dish is the perfect combination of lemony garlic goodness
Serves: 4-6
Ready in: 20mins
Ingredients
450g uncooked fettucini pasta (I used curly)
4 garlic cloves, minced
1 fresh lemon, juiced, plus zest
4 cups reduced-salt vegetable stock
1/2 cup ricotta
1/2 cup light-thickened cooking cream
1/3 cup freshly grated parmesan cheese
1 cup frozen peas
1 cup baby spinach, tightly packed
3 tbsp fresh mint, roughly chopped
Salt and pepper to taste
Extra virgin olive oil
Method
Step 1. In a large pot add uncooked pasta, stock, lemon juice, lemon zest, garlic, and salt. Mix to combine
Step 2. Bring ingredients to a boil. Cover and reduce heat to medium-low. Cook for 10-12 minutes or until pasta is al-dente
Step 3. Once the pasta is cooked turn the heat to low. Stir in the ricotta, parmesan, thickened cream, and a drizzle of extra virgin olive oil and mix until creamy
Step 4. Add the peas, baby spinach, and fresh mint. Mix together until combined. Season with salt and pepper to taste
Step 5. Garnish with extra grated parmesan cheese and a sprig of fresh mint
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