Mild "creamy" ricotta sauce gets its flavour from the rocket
- 300 g chicken mince
- 1 large onion, sliced
- 1/2 red capsicum, cut in strips
- 2 tsp crushed garlic
- 3 tsp olive oil
- 250 g pasta (spiral or penne)
- 1 large carrot (at lest 2cm thick), peeled
- 2 small/1 large zucchini
- 1/2 cup mint peas, frozen
- 1/2 cup frozen corn
- 1 cup frozen beans
- 1/2 bag rocket (about 50g)
- 1/2 a 250 g tub Perfect Italiano Light Ricotta
- 2 small or 1 large spring onion, sliced
- 2 tsp seeded mustard
- 3 tsp finely chopped fresh basil
- 1/4 c non-fat milk
Using a vegetable peeler, make ribbons of carrot and zucchini, ensuring some green skin is visible on each zucchini ribbon. Put ribbons in base of strainer/colander.
Heat a large frypan with the olive oil.
Fry the onion, garlic and capsicum until the onions go clear, then add chicken mince.
Meanwhile, boil a large pot of water and add pasta.
When chicken is cooked (chicken mince does not brown, it will still be white), add frozen vegies and a few TB of water to steam them.
When pasta is al dente (around 9 mins), pour into strainer over vegie ribbons, give a good shake and straight back to pan. Stir through rocket and set aside for a couple of minutes while you make the pasta sauce.
Add ricotta, milk, mustard, basil, spring onion and some cracked pepper to the chicken/veg mix and stir through.
Add sauce to pasta and stir through.
Optional - add 2 tsp of parmesan cheese for 0.5 pts (well worth it)
Not on Core? The total for this recipe is approx 25 points