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.