Serves
4
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
- 630g packet Leggo’s Ricotta & Spinach Agnolotti with Parmesan
- Zest of 1 lemon
- 25g butter
- 1 cup fresh breadcrumbs
- 1 tablespoon olive oil
- 2 small zucchini, sliced lengthways
- 2 Lebanese eggplants, sliced diagonally
- 1 cup baby rocket
Method
STEP 1Melt butter in a pan and cook breadcrumbs until golden and crispy. Remove from heat and stir through lemon zest. Set aside.
STEP 2
Heat olive oil in a pan. Add the sliced zucchini and eggplant and char-grill until tender and lightly browned.
STEP 3
Cook the agnolotti according to packet directions. Drain well and add to the pan with the char-grilled vegetables. Toss gently to combine.
STEP 4
Serve the agnolotti topped with crispy lemon breadcrumbs and baby rocket leaves. Drizzle with extra virgin olive oil and serve immediately.