Summer Vegetable Pasta

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Preparation Time: 10 minutes
Cooking time: 5 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 5228 times

Ingredients:

Metric Imperial

250 gm(s) tagliatelle

110 gm(s) runner beans, sliced

110 gm(s) asparagus spears, cut into bite-sized pieces

175 gm(s) frozen petits pois

2 tsp(s) extra-virgin olive oil

1 large courgette, diced

1 clove garlic, crushed

110 gm(s) reduced-fat extra-light soft cheese

2-3 tbsp(s) hot vegetable stock

finely grated zest of 1 lemon

25 gm(s) Parmesan cheese, grated

A Co-op "Green Dot" recipe.

Posted by: Sarah Scott on 01 July 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Bring a large pan of water to the boil. Add the tagliatelle, runner beans, asparagus and petits pois. Bring back to the boil, then simmer for 3-4 minutes until the vegetables and pasta are just cooked (al dente). Drain well and return to the pan.

While the pasta and vegetables are cooking, heat the olive oil in a large frying pan and add the courgette and garlic. Fry over a medium heat for 3 minutes until golden.

Add to the pasta and vegetables along with the soft cheese, stock and lemon zest. Warm over a gentle heat, stirring continuously, until heated through. Serve with Parmesan cheese sprinkled on top.

Variation: for a meat version, add 200g chopped ham to the sauce when warming through.