Broccoli, Ricotta And Roasted Tomato Linguine

A refreshing vegetarian pasta recipe thats both moreish and healthy!

The ingredient of Broccoli Ricotta And Roasted Tomato Linguine

• 2 x 250g punnets cherry tomatoes
• 400g linguine
• 500g broccoli cut into small florets
• 80ml 1 3 cup extra virgin olive oil
• 2 garlic cloves crushed
• 70g 1 cup breadcrumbs made from day old bread
• 1 tbsp finely grated lemon rind
• 60ml 1 4 cup fresh lemon juice
• 250g fresh ricotta crumbled

The Instruction of broccoli ricotta and roasted tomato linguine

• preheat oven to 200u00b0c line a baking tray with non stick baking paper scatter the tomatoes over the tray and bake in oven for 20 minutes or until just collapsing
• meanwhile cook the pasta in a saucepan of salted boiling water following packet directions or until al dente adding the broccoli in the last 4 minutes of cooking drain the pasta and broccoli well and return to the pan
• heat 1 1 2 tablespoons oil in a frying pan over medium high heat add the garlic and cook stirring for 30 seconds or until soft add the breadcrumbs and cook stirring often for 4 5 minutes or until toasted and golden
• whisk together the lemon rind lemon juice and remaining oil taste and season with salt and pepper add to the pasta mixture with the ricotta and toss until well combined add the tomatoes and gently toss divide among serving plates sprinkle with the toasted breadcrumb mixture and serve

Nutritions of Broccoli Ricotta And Roasted Tomato Linguine

fatContent: 703 855 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 88 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 26 grams protein
sodiumContent: 26 milligrams cholesterol

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