Spring Vegetable Pasta

Name: Spring Vegetable Pasta
Ingredients: 18 oz pasta; 2 tbsp olive oil; 2 cloves garlic, minced; 9 oz cherry tomatoes; 2 None zucchini, thinly sliced; 5 oz sugar snap peas; 5 oz frozen peas; 1 None lemon, zested; 3 tbsp fresh basil leaves; 9 oz ricotta cheese

10 ingredients

2 steps

Ingredients

18 oz pasta
2 tbsp olive oil
2 cloves garlic, minced
9 oz cherry tomatoes
2 None zucchini, thinly sliced
5 oz sugar snap peas
5 oz frozen peas
1 None lemon, zested
3 tbsp fresh basil leaves
9 oz ricotta cheese

Directions

1

Cook pasta in boiling salted water until al dente. Drain.
2

Meanwhile, heat olive oil in a frying pan. Cook garlic over medium heat until softened. Add vegetables and cook for 4-5 mins, stirring occasionally. Add pasta, lemon zest and basil. Toss to combine then transfer to a serving dish. Crumble ricotta over top and season.