Serves: 4, Cook: 15 mins, Prep: 5 mins

Healthier Asparagus Spaghetti with Ricotta & Chilli

Crunchy asparagus spears, creamy ricotta and a hint of chilli come together in this easy, nutritionally-approved pasta dish that's perfect for spring entertaining.

Use-it-up tip:

Blitz leftover basil with leftover blanched baby frozen peas, extra virgin olive oil and 2 cloves crushed garlic for a quick pesto.

Ingredients

• 250g Macro Organic wholemeal spaghetti

• 2 tsp extra virgin olive oil

• 3 bunches asparagus, thinly sliced ,diagonally

• 2 cloves garlic, sliced

• 1 cup Woolworths frozen baby peas

• 1 lemon zested, juiced

• 375g Woolworths light smooth ricotta

• 1 tsp Woolworths dried chilli flakes

• 1/3 bunch basil, leaves picked

• 40g parmesan, grated

  
  

Method

Step 1

Cook pasta in a large saucepan of boiling water for 12 minutes or until tender. Drain.

Step 2

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add asparagus, garlic and peas and cook, stirring occasionally, for 2 minutes or until asparagus is just tender.

Step 3

Add pasta, juice and zest to asparagus and cook, tossing occasionally, for 2 minutes or until heated and combined.

Step 4

Spoon into bowls. Top with ricotta, chilli and basil. Serve sprinkled with parmesan.

CELEBRATE FOOTY FINALS WITH BUNDY RUM

Enjoy game day with your best mates and your favourite Bundy flavours.

Ingredients

• 30ml Bundaberg Rum Campfire

• Cubed Ice

• Cola or preferred mixer 

• Short Glass 

Method

1. Fill Glass completely with ice.

2. Add 30ml nip of rum.

3. Add a dash of your favourite mixer (or don’t).

4. Lime wedge for garnish (optional).

Ingredients

• 30ml Bundaberg Rum Original

• Bundaberg Ginger Beer

• 20ml Lime Juice

• Lime Wedge 

Method

1. Fill highball glass with ice.

2. Squeeze in fresh lime juice.

3. Fill with Bundaberg Ginger Beer.

4. Top with 30ml Bundaberg Original UP to create the ‘stormy’ effect.

5. Garnish with lime wedge and enjoy!