Davina's Smart Carbs: Eat Carbs and Still Lose Weight With My Amazing 5 Week Smart Carb Plan! by Davina McCall

Author:Davina McCall [McCall, Davina]
Language: eng
Format: epub
Publisher: Orion
Published: 2015-12-31T00:00:00+00:00

Ricotta and herb sauce

Ricotta is an Italian curd cheese and it’s available in supermarkets. Just dot it over the pasta and let everyone stir it in for themselves to make a lovely luscious sauce. Long thin pasta such as spaghetti works best here.

Serves 4

1 tbsp olive oil, plus extra for drizzling

juice and zest of 1 lemon

½ tsp dried mint

200g wholewheat pasta

2 large courgettes, diced

100g broad beans (frozen are fine)

150g fresh ricotta, strained

handful of fresh basil leaves

handful of fresh mint leaves

salt and black pepper

317 calories per serving

1 Whisk the olive oil, lemon juice and zest and mint together in a large bowl and season with salt and pepper.

2 Bring a large saucepan of water to the boil and add a good pinch of salt. Add the pasta and cook for 10 minutes, then add the courgettes and broad beans and cook for a further 2 minutes. By this point the pasta should be nicely cooked but still with a little bite to it (al dente) and the vegetables just cooked through.

3 Strain the pasta and vegetables and add them to the olive oil and lemon juice mixture in the bowl. Divide everything between 4 pasta bowls, then dot spoonfuls of ricotta over each serving.

4 Drizzle with a little more olive oil and sprinkle over the fresh herbs, then serve immediately.

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