Carrots asparagus pasta


150g wholewheat spaghetti
75g baby carrots, halved lengthways
3 baby leeks, thickly sliced diagonally
100g baby courgettes, thickly sliced diagonally
100g asparagus tips, halved diagonally
75g frozen petit pois
1 large cloves garlic, crushed
2 tsp finely chopped lemon thyme
75ml essential Reduced Fat British Crème Fraîche
15g freshly grated Parmigiano Reggiano

Pasta primavera


1. Bring 2 pans of water to the boil. Put the spaghetti into one pan and cook for 8-10 minutes until tender.
2. Add the carrots to the other pan and cook for 2 minutes. Add the leeks and courgettes, and cook for 2 minutes more. Add the asparagus and petit pois, and cook for a further 2 minutes until all the vegetables are tender. Drain and return to the pan, stirring in the garlic and thyme.
3. Drain the pasta, reserving a small ladleful of pasta water, and add to the vegetables with the crème fraîche and plenty of black pepper, adding enough of the reserved water to moisten. Transfer to serving plates, scatter with Parmigiano Reggiano and serve.

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