If you’re looking for a healthy and easy recipe with loads of greens, try this roast broccoli asparagus and ricotta pasta salad recipe. Easy, delicious, nutritious.
Serves: 1
Ingredients
- 1 cup (100g) broccoli
- ½ cup (70g) asparagus
- ½ tbsp olive oil
- 2 tsp chilli (optional)
- 1 tbsp lemon juice
- ½ cup (70g) ricotta (low-fat)
- 2 ½ tbsp (40g) Greek yoghurt (non-fat)
- 2 cups rocket
- 1 cup dill
- ¼ cup pulse pasta
Method
- Preheat oven to 200 degrees. Line baking tray with baking paper.
- Cut broccoli into small florets. Finely dice chilli (if using) and add chilli, broccoli and asparagus to baking tray. Drizzle over olive oil , season with salt and pepper and toss to combine.
- Roast for 15-20 minutes or until greens are charred and tender.
- Meanwhile, bring saucepan of water to the boil. Add pulse pasta, and cook for 8-12 minutes (or as per packet instructions).
- Mix lemon juice, ricotta and Greek yoghurt together in small bowl.
- Add roast greens, Pulse pasta, freshly chopped dill and rocket to serving bowl. Pour over lemon ricotta dressing and mix to combine.
Double the recipe to make enough for the next day.
