Pasta Primavera
Serves 2
9sp per portion
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
Courgette, spiralized
1 red pepper, deseeded and sliced
1 tbsp chopped chives
Finely grated zest of 1/2 lemon
75g low fat creme fraiche
50g wafer thin ham
1. Chop the veg and heat a large pan, spray with the low fat oil spray and add the pepper. After a few minutes add the asparagus and mangetout and stir fry.
2. Boil the pasta in salted water and add the green beans 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 courgette to the pan and stirfry for a few minutes then add the lemon zest.
4. Once the veg in the pan have softened, add the ham, pasta, green beans and 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.
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