Spring Vegetable Pasta

Name: Spring Vegetable Pasta
Ingredients: 18 ounces pasta; 2 tablespoons olive oil; 2 cloves garlic minced; 9 ounces cherry tomatoes; 2 zucchini thinly sliced; 5 ounces sugar snap peas; 5 ounces frozen peas; 1 lemon zested; 3 tablespoons fresh basil leaves; 9 ounces ricotta cheese

10 ingredients

2 steps

Ingredients

18 ounces pasta
2 tablespoons olive oil
2 cloves garlic minced
9 ounces cherry tomatoes
2 zucchini thinly sliced
5 ounces sugar snap peas
5 ounces frozen peas
1 lemon zested
3 tablespoons fresh basil leaves
9 ounces 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.