Spaghetti Primavera

Directions

Preparation Time: 10 minutes

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Cooking Time: 20 minutes

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Serves 4

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400g spaghetti

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FOR THE SAUCE

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1 cup ricotta cheese

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1/2 cup skim milk

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3 teaspoons olive oil

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3 cloves garlic, crushed

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2 long thin young carrots, julienned (about 1 1/2 cups)

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1 medium red capsicum julienned (about 1 cup)

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1 cup broccoli florets

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2 large tomatoes, seeded and chopped 9about 2 cups)

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1/8 teaspoon cayenne pepper

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3 teaspoons margarine

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1/4 cup grated Parmesan cheese

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1 tablespoon chopped parsley

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1. To prepare sauce, beat ricotta cheese and milk until smooth in an electric mixer on low speed.

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2. In a large non stock frying pan, heat oil over a medium heat. Add garlic, stir fry for 1/2 minute. Add carrots, capsicum, broccoli, tomatoes and cayenne pepper. Cook, stirring frequently, for 6 minutes.

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3. In a small saucepan, melt margarine over a low heat. Add ricotta mixture, Parmesan cheese and parsley. Cook, stirring continuously, until sauce thickens, about 4 minutes.

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4. While sauce is cooking, cook pasta according to pack directions, but do not add salt. Drain pasta in a colander.

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5. Place spaghetti and vegetables in serving bowls. Pour sauce over and serve immediately.

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COOK'S TIPS

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To slash preparation time, use pre-cut vegetables from the fresh produced market. Or buy green beans, zucchini or shelled peas.

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For variety, try other long, thin pasta, such as spaghettini or linquine. Or try short, sturdy pastas that will trap the savoury sauce, such as conchiglie (shells) or fusilli (twists). Avoid using a heavy cream sauce on delicate pasta, such as capellini (angel's hair). Chicken tortellini or spinach ravioli offer other interesting alternatives. For extra fibre and flavour, use wholemeal pasta.

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Recipe from Quick, Light & Delicious

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