YOUR SOLIN GENERATED RECIPE
Silky Ricotta Pasta with Roasted Broccoli and Peas
Chickpea pasta tossed in a protein-packed ricotta and egg white sauce with charred broccoli and sweet peas, finished with a touch of bright lemon zest.
INGREDIENTS
1.5 ounces Chickpea Pasta
0.75 cup Fat-Free Ricotta Cheese
0.5 cup Liquid Egg Whites
0.25 cup Frozen Sweet Peas
1 cup Fresh Broccoli Florets
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a light mist of olive oil spray and a pinch of salt, then roast for 15 minutes until the edges are slightly charred.
Boil a pot of salted water and cook the chickpea pasta according to the package instructions, making sure to reserve 1/4 cup of the pasta water before draining.
In a small mixing bowl, whisk together the fat-free ricotta, liquid egg whites, and lemon juice until the mixture is completely smooth.
Return the drained pasta to the pot over very low heat, adding the minced garlic and frozen peas to warm through for one minute.
Slowly pour the ricotta and egg white mixture into the pot along with the reserved pasta water, stirring constantly for 2-3 minutes until the sauce thickens into a silky coating.
Gently fold in the roasted broccoli florets and season with freshly cracked black pepper and lemon zest before serving hot.