Ricotta, broccoli & lemon penne

• wholemeal penne↗200g g
• leek↗1

  washed and sliced

• broccoli↗200g g

  cut into small florets

• rapeseed oil↗1 tbsp tbsp
• red pepper↗1

  deseeded, quartered and sliced

• finely chopped rosemary1 tsp tsp
• red chilli↗1

  deseeded and sliced

• garlic cloves↗3

  sliced

• lemon↗1

  zested and juiced

• ricotta↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.

2. 2

   Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.

3. 3

   Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.