|Prep Time||10 mins|
|Cook Time||10 mins|
- 350g spaghetti
- 1 bunch asparagus, sliced on the diagonal
- 150g sugar snap peas, trimmed
- 140g peas
- 60g baby spinach leaves
- 1 zucchini, julienned
- 2 tablespoons olive oil
- Juice and zest of one lemon
- 250g ricotta
Bring a large saucepan of water to the boil over high heat, add the spaghetti and cook for 8 minutes or until al dente.
In the last minute of cooking add the asparagus, sugar snap peas and peas for 1 minute. Add half the spinach until just wilted, drain the pasta and vegetables and toss through the remaining spinach and zucchini along with the olive oil and lemon juice. Season to taste.
Arrange salad on a large serving platter and dollop with ricotta. Sprinkle with lemon zest and serve.