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Green Pulse Pasta with Ricotta & Pine Nuts

Servings 2
Prep Time 25 mins



  • ½ broccoli, cut into small florets
  • 50g green beans, cut into 3cm lengths
  • 125g pulse penne pasta

Pasta sauce

  • 2 courgettes, grated
  • 2 tsp olive oil
  • 2 Tbsp pine nuts

To serve

  • 1 bunch basil, leaves picked
  • 50g ricotta cheese


  • Before you start bring a medium pot of salted water to the boil.
  • Prep broccoli and beans. Prep courgette and set aside.
  • Cook pasta in pot of boiling water for about 5 minutes. Add broccoli and beans to pot and cook a further 3-4 minutes, until pasta is al dente and veggies are tender. Reserve 1/3 cup pasta water. Drain pasta and veggies and return to pot. Add 1 Tbsp pasta water if pasta starts to stick together.
  • Meanwhile, cook pasta sauce. Heat oil in a medium fry-pan on medium heat. Add courgette, pine nuts and salt and cook for about 6 minutes, stirring, until softening. Add 1/4 cup pasta water, bring to a simmer and simmer for about 3 minutes, until reduced. Remove from heat and mash a little to combine. Season with salt and pepper.
  • Add pasta sauce to pot with pasta and toss to combine. Season to taste with salt and pepper.
  • Serve pasta topped with basil and ricotta.


Nutrition information:
Energy: 1636 kJ / 391 kCal
Carbs: 33.1 g
Protein: 23.9 g
Fat: 15 g
Calories: 391kcal