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

1. 2 x 250g punnets cherry tomatoes
2. 400g linguine
3. 500g broccoli, cut into small florets
4. 80ml (1/3 cup) extra-virgin olive oil
5. 2 garlic cloves, crushed
6. 70g (1 cup) breadcrumbs made from day-old bread
7. 1 tbsp finely grated lemon rind
8. 60ml (1/4 cup) fresh lemon juice
9. 250g lively ricotta, crumbled

The instruction how to make Broccoli, ricotta and roasted tomato linguine

1. Preheat oven to 200u00b0C. Line a baking tray in imitation of non-stick baking paper. Scatter the tomatoes higher than the tray and bake in oven for 20 minutes or until just collapsing.
2. 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.
3. Heat 1 1/2 tablespoons oil in a frying pan beyond medium-high heat. increase be credited with the garlic and cook, stirring, for 30 seconds or until soft. amass the breadcrumbs and cook, stirring often, for 4-5 minutes or until toasted and golden.
4. disturb together the lemon rind, lemon juice and unshakable oil. Taste and season later than salt and pepper. grow to the pasta fusion once the ricotta and toss until capably skillfully combined. go to the tomatoes and gently toss. Divide among serving plates. Sprinkle subsequently the toasted breadcrumb join up 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:
cholesterolContent: 26 grams protein
sodiumContent: 26 milligrams cholesterol