RICOTTA, ASPARAGUS AND PROSCIUTTO PASTA
PREP TIME: 10 MINS COOK TIME: 10 MINS SERVES 2 (AS A MAIN)
250g punnet cherry
tomatoes, halved
1 bunch asparagus, woody
ends trimmed
100g Slendier Soy Bean
Organic Spaghetti
1 tsp olive oil
4 green shallots, chopped 30g thinly sliced prosciutto,
finely chopped
1 clove garlic, finely
chopped
60g baby spinach leaves 100g fresh ricotta, mixed
until smooth
10g parmesan shavings,
to serve Freshly ground black pepper Lemon wedges, to serve
1 Preheat a chargrill plate on medium-high. Spray tomatoes and asparagus with cooking spray. Add asparagus and tomatoes (cut-side down) to plate. Cook tomatoes for 2 minutes, turning once until slightly charred on the bottoms and softened. Transfer to a plate. Cook asparagus, turning occasionally, for 3-4 minutes, or until bright green and tender crisp. Transfer to a plate. Once cooled slightly, diagonally slice asparagus.
2 Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions. Drain well. While pasta is cooking, heat oil in a small non-stick frying pan over medium heat. Add shallots, prosciutto and garlic. Cook, stirring often, for 2-3 minutes or until shallots soften.
3 Return pasta to pan with spinach and asparagus. Toss until well combined and heated through. Gently toss in tomatoes and shallot mixture.
4 Divide pasta between serving bowls. Top with ricotta and parmesan shavings. Season with black pepper and serve with lemon wedges. ➤
Soybean pasta helps lower the carbs and boost the protein