Fusilli Primavera

Another great dish to pack in the veg and it takes less than half an hour. 

Serves 2

11 pp per portion

Ingredients

120g fusilli pasta

6 asparagus spears, snapped where woody and then halved! 

Large handful of mangetout

Large handful of green beans 

Low fat cooking spray

Half a courgette, sliced

1 red pepper, deseeded and sliced

1 tbsp chopped chives

Finely grated zest of 1/2 lemon

75g virtually fat free creme fraiche 

*the recipe also asks for 50g wafer thin ham, I omitted this but have included it in the past and it's a nice extra!

1. Chop the veg and heat a large pan, spray with the low fat oil spray and add the courgette and pepper. 

2. Boil the pasta in salted water and add the green beans and mangetout to the water for the last 4 minutes of cooking. Reserving 4 tbsps of the cooking water, drain the pasta and veg and set aside.

3. Add the asparagus to the pan along with the courgette and pepper and keep stirring, the add the lemon zest.

4. Once the veg in the pan have softened, add the pasta, green beans and mangetout, the creme fraiche and the reserved liquid and stir until the pasta and veg are coated. Make sure the dish is fully heated through, then serve in warmed bowls.