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Risoni with Ricotta, Smoked Salmon and Garden Vegetables

  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x


Softly smoked salmon, creamy ricotta cheese, zesty lemon and fresh dill on a bed of risoni pasta. It’s official. This quick and easy weeknight dinner is a flavour sensation.


  • 150g rissoni
  • 1 small zuchinni
  • 1 cup baby spinach
  • 1 bunch asparagus
  • 1 medium lemon
  • 3 tsp olive oil
  • 150g portion of hot smoked salmon
  • 50g ricotta
  • 2 tbs dill


  • Cook risoni in a large saucepan, according to packet directions.
  • Meanwhile chop the woody ends off the asparagus and slice the asparagus spears into 3 cm/ 1 inch pieces, slice the zucchini into discs, and finely chop 2 tbs of dill. Juice and zest a lemon and set aside in a bowl.
  • When the risoni has 3 minutes left to cook, add in the zucchini and asparagus. When the risoni and veggies are cooked, take the saucepan off the heat and strain.
  • Put the risoni and veggies back into the saucepan and place on the stove over a medium heat. Stir through the spinach, lemon juice and zest, olive oil, and 1 tbs of dill. Stir until the spinach has wilted and all the ingredients are warmed through.
  • Divide the risoni between two bowls and top each with flaked pieces of the smoked salmon fillet, crumbled ricotta and the remaining dill.


  • Boil water for pasta the You Totally Got This way. Boil your kettle, then pour the boiling water into a saucepan on high heat. You will have a pot of boiling water within minutes. Nobody needs to be standing around the kitchen waiting for water to boil – B.O.R.I.N.G!
  • Leftover risoni? It’s traditionally used in soup. Why don’t you try this Italian Style Risoni Soup.



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