RI­COTTA AND SPINACH AG­NOLOTTI WITH BROC­COL­INI

Super Food Ideas - - WEEK 4 -

SERVES 4 PREP 10 MIN­UTES COOK 15 MIN­UTES

1 bunch broc­col­ini, trimmed, cut into thirds ¹⁄³ cup sliv­ered al­monds 2 ta­ble­spoons ex­tra vir­gin olive oil 1 tea­spoon fen­nel seeds 625g packet ri­cotta and spinach ag­nolotti 50g but­ter 2 gar­lic cloves, thinly sliced 1 ta­ble­spoon di­jon mus­tard ½ cup firmly packed fresh flat-leaf pars­ley leaves, chopped ½ cup firmly packed fresh basil leaves 80g salad leaves, to serve

1 Pre­heat oven to 220°C/200°C fan-forced. Line a baking tray with baking pa­per. Place broc­col­ini and al­monds on tray. Driz­zle with oil. Sprin­kle with fen­nel seeds. Sea­son with salt and pep­per. Bake for 12 to 15 min­utes or un­til broc­col­ini is just ten­der and al­monds are golden. 2 Mean­while, cook pasta in a saucepan of boil­ing wa­ter, fol­low­ing packet di­rec­tions. Drain, re­serv­ing ½ cup of cook­ing liq­uid. Set aside. 3 Re­turn pan to high heat. Add but­ter, gar­lic, mus­tard, pars­ley and basil. Cook for 1 to 2 min­utes or un­til but­ter is melted. Add re­served cook­ing liq­uid, pasta and broc­col­ini mix­ture. Im­me­di­ately re­move from heat. Sea­son with salt and pep­per. Toss gen­tly to com­bine. Serve with salad leaves. NU­TRI­TION: (per serve) 2811kj; 33.1g fat; 13.3g sat fat; 22.3g pro­tein; 67.7g carbs; 8.5g fi­bre; 30mg chol; 1104mg sodium.

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