Lemony ricotta veg-drawer pasta
Lemony ricotta veg-drawer pasta
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Ingredients
Method
Bring a large pan of salted water to the boil and fill a large bowl with iced water. Cook the vegetables in the boiling water for 3-5 minutes until tender but still vibrant green, then use a slotted spoon to transfer them to the iced water. Tip the pasta into the pan and cook according to pack instructions. Reserve a mug of pasta cooking water, then drain the pasta and return it to the pan.
Meanwhile, in a bowl, mix together the ricotta, lemon zest and juice, most of the soft herbs, the chilli flakes (if using) and cheese; season. Drain the veg from the cold water, then add to the cooked pasta with the ricotta mixture; toss together until evenly combined, adding a little pasta water as needed to help the sauce coat the pasta. Divide between 2 bowls, then sprinkle over the remaining herbs and extra grated cheese and chilli flakes, if liked.
