Wholemeal pasta with herb ricotta & broccoli

Ingredients

1 x 250g punnet cherry tomatoes, halved

Olive oil spray
2 teaspoons balsamic vinegar
320g dried wholemeal fusilli pasta
300g broccoli, cut into small florets
160g (2/3 cup) low-fat ricotta
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh basil
1 tablespoon chopped fresh continental parsley

Method

Step 1

Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place tomato on tray.
Lightly spray with olive oil spray. Drizzle over vinegar and season with salt and pepper. Roast in oven
for 10-12 minutes or until soft.
Step 2

Meanwhile, cook the pasta following packet directions or until al dente. Add broccoli in the last 3
minutes of cooking. Drain, reserving 125ml (1/2 cup) of cooking liquid. Return pasta mixture and
reserved water to pan. Combine the ricotta, chives, basil and parsley in a small bowl.
Step 3

Stir the ricotta mixture into the pasta mixture. Add the tomato and gently stir to combine. Season
with pepper. Divide among serving plates and serve.