Six ingredients and just 20 minutes is all it takes to make a speedy, low-calorie pasta dinner for two
Ingredients
200g, chopped into bite-sized pieces long-stemmed broccoli
100g frozen peas
250g pack spinach and ricotta ravioli
1, zested and juiced lemon
4 tbsp fresh pesto
(or veggie alternative) finely grated to make 2 tbsp parmesan
Step by step
Cook the broccoli in a large pan of salted boiling water for 3 minutes, adding the peas after 2 minutes. Scoop out all the veg with a slotted spoon then cook the ravioli in the same pan following pack instructions.
Drain well then tip back into the pan and add the lemon, pesto and veg. Toss gently to coat then serve in warm bowls with parmesan scattered over.
