Department of Health & Human Services
Premiers Active April

Recipe: Spaghetti with Broccolini and Cherry Tomato

A healthy take on a family classic, combining wholemeal pasta with a quick, fresh and delicious sauce. An excellent source of vitamin C, the broccolini adds colour and crunch to this low-fat, highly flavoursome main.

Preparation time: 5 minutesSpaghetti-with-broccolini-and-tomatoes_500wide
Serves: 4


  • 300g wholemeal pasta
  • 1 bunch broccolini, cut into long florets
  • 200g green beans, topped and tailed
  • 2 tsp olive oil
  • 3 garlic cloves, thinly sliced
  • 500g cherry tomatoes, sliced in halves
  • 1 tbs balsamic vinegar
  • 1/4 cup fresh basil leaves, chopped (leave aside a few leaves to garnish)
  • 250g ricotta
  • 1 lemon, juiced

Cooking method

  1. Cook pasta in a saucepan of boiling water, adding broccolini and beans in the last 2 minutes of cooking. Drain.
  2. In a large non-stick frying pan over medium heat add oil, garlic and tomatoes, stirring occasionally for 2 minutes.
  3. While cooking on low heat, add balsamic vinegar, chopped basil leaves, drained pasta and vegetables.
  4. Stir through ricotta cheese and the juice of a lemon until all combined and turn off heat.
  5. Serve the pasta sprinkled with the remaining basil leaves.

Nutrition information

Each serve of this recipe provides 1 serve of grains, 1 serve of vegetables and 0.5 serves of milk, yoghurt, cheese or alternatives.

Average Quantity per serve
Energy 1704kJ
Total sugars 8g
Protein 24g
Sodium 120mg
Calcium 200mg
Total fat 7g
Saturated fat 1g
Iron 6mg
Carbohydrates 54g
Fibre 18g


Keep a look out for our Delight with Dinner article and get further dinner inspiration by checking out our recipe for Almond Vegetable Tagine and our Nutritionist’s Recipe of the Week: Dukkah Crusted Lamb with Coriander and Chilli Yoghurt!

nutrition-australiaRecipe selected by Nutrition Australia Victorian Division. For more healthy recipes visit the Nutrition Australia website.

Last updated: November 28, 2016 at: 11:57 am

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