This healthy pasta dish is brimming with spring vegetables. Use fresh peas if you can get them…
A light and tasty pasta dish that makes the most of spring - primavera - vegetables.
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Amount Per Serving
Calories from Fat 522
% Daily Value *
Total Fat 60g
Saturated Fat 35g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Total Carbohydrates 130g
Dietary Fiber 17g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 250g dried farfalle pasta
- 2 zucchini, ends trimmed, halved lengthways, thinly sliced diagonally
- 1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
- 250g snow peas, trimmed, thinly sliced lengthways
- 4 yellow squash, ends trimmed, thinly sliced
- 1 x 300ml ctn light thickened cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely shredded lemon rind
- 2 garlic cloves, crushed
- 1/4 cup finely shredded fresh basil
- Mixed salad leaves, to serve
- Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Add the zucchini, asparagus, snow peas and squash and cook for 2 minutes or until snow peas are bright green and tender crisp. Drain and return to pan.
- Meanwhile, combine the cream, mustard, lemon rind and garlic in a frying pan over high heat. Bring to the boil. Reduce heat to low and simmer, stirring, for 2 minutes or until the sauce thickens.
- Add the cream mixture to the pasta and toss until just combined. Stir in the basil and season with salt and pepper. Serve with mixed salad leaves.
- Tip: Garnish with fresh parsley and slice of tomato.
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