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pasta_recipe

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Ingredients

400 g g Linguine pasta Linguine pasta
200 g g Asparagus Asparagus
sliced
200 g g Peas Pea
Thawed if frozen
15 g g Butter Butter
1 slices slice Courgette Courgette
Yellow
2 cloves clove Garlic Garlic
crushed
80 ml ml Cream Cream
60 g g Parmesan Parmesan
grated
1 pieces piece Lemon Lemon
zest & juice
Salt Salt
1 handfuls handful Parsley Parsley
chopped
1 pinches pinch Chilli Flakes Chilli Flakes
200 ml ml Vegetable cube for soup Vegetable cube for soup

Pasta Primavera

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0:20 min
(5)

Method

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Add the asparagus and peas for the last two minutes of cooking time, then drain all together.

2. Melt the butter in a large frying pan over a medium-high heat and cook the courgette for a few minutes per side until tender. Add the garlic and cook for another minute.

3. Add the vegetable stock and cream to the pan and simmer for 1-2 minutes.

4. Stir in the Parmesan, lemon zest, lemon juice, salt, pepper and chilli flakes.

5. Add the linguine, asparagus, peas and parsley to the sauce and stir to combine. Serve immediately.

Diet

Fat9,8gCarbonhydrates67,4gProtein20,8gkCal436g

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