Spring Green Pasta Bake

Method

1. Preheat oven to 200°C (fan 180°C). Bring a large pot of salted water to the boil. Cook penne until just shy of al dente. In the last 2 minutes, add broccoli, asparagus, and peas. Reserve 1 cup cooking water, then drain.
2. Meanwhile, heat olive oil in a large frying pan over medium heat. Add leek and cook 5 minutes until softened. Add garlic and zucchini and cook 3–4 minutes until just tender.
3. In a large bowl, whisk cream, ricotta, 60 g Parmigiano, lemon zest, and a splash of cooking water. Season with salt and pepper.
4. Add drained pasta and vegetables to the leek mixture, then pour over ricotta cream. Toss well, adding more pasta water if needed. Stir through most of the herbs.
5. Transfer to a baking dish, sprinkle with extra Parmigiano, and bake for 15–20 minutes until golden and bubbling.
6. Serve warm, topped with remaining herbs and enjoy with family and friends.