Ricotta and spinach agnolotti with broccolini

Cooking Vegetarian Ricotta and spinach agnolotti with broccolini

Create a tasty and budget-friendly vegetarian meal in minutes with this simple recipe.

Lables: High fibre Low carb Fish free Shellfish free
  1. Preheat oven to 220C/200C 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 until tender. Drain, reserving 1/2 cup of cooking liquid. Set aside.
  3. Return saucepan 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 to pan. Immediately remove from heat. Season with salt and pepper. Toss gently to combine. Serve with mixed leaves.

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1 bunch broccolini, trimmed, cut into thirds
1/3 cup slivered almonds
2 tbsp extra virgin olive oil
1 tsp fennel seeds
625g packet ricotta and spinach agnolotti
50g butter
2 garlic cloves, thinly sliced
1 tbsp dijon mustard
1/2 cup firmly packed fresh flat-leaf parsley leaves, chopped
1/2 cup firmly packed fresh basil leaves
Mixed lettuce leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Super easy
Serves
4 people
Method
Baking
Category
Vegetarian
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