Spaghetti with Broccoli, Walnuts & Ricotta

Market Vegetarian Spaghetti

This week’s recipe is a shout-out to all the runners taking part in the London Marathon weekend! It’s the perfect time to indulge in some carbs, but we’re keeping it healthy with some veg, plus walnuts and ricotta for some extra protein to get you ready for the big day! This dish is light and creamy and deliciously simple and quick to make. We hope you enjoy and GOOD LUCK!


100 g/2⁄3 cup walnut halves

1 head of broccoli, about 400–500 g/1 lb.

3 tablespoons light olive oil

3 garlic cloves, thinly sliced

1 handful of fresh flat leaf parsley, chopped

finely grated zest and freshly squeezed juice of 1 unwaxed lemon

200 g/7 oz. fresh ricotta cheese

400 g/14 oz. spaghetti

sea salt and freshly ground black pepper

Serves 4


Preheat the oven to 180ºC (350ºF) Gas 4. Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

To prepare the broccoli, trim off the gnarly part, about 2 cm/ 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a frying pan/skillet, add the stems and cook for about 2–3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, lemon zest and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir through the ricotta and lemon juice. Season well with salt and pepper and leave in the pan/skillet to keep warm.

Cook the spaghetti according to the packet instructions. Drain and return it to the warm pan/skillet with the sauce. Stir gently to combine and serve immediately.