Ingredients
- 375g dried wholemeal penne pasta
- 2 teaspoons olive oil
- 1 small red capsicum, thinly sliced
- 1 large carrot, thinly sliced
- 8 small (200g) yellow squash, thinly sliced
- 1 garlic clove, crushed
- 100g sugar snap peas, trimmed
- 1 teaspoon finely grated lemon rind
- 3 green onions, sliced
- 1/2 cup extra-light thickened cream
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook capsicum, carrot and squash, stirring, for 5 minutes or until just tender. Add garlic and peas. Cook, stirring, for 2 minutes or until peas are just tender. Reduce heat to low.
- Step 3Stir in lemon rind, green onions and cream. Cook for 2 to 3 minutes or until heated through. Season with pepper. Add pasta. Toss to combine. Serve.
- Heart friendly
- High fibre
- Low cholesterol
- Low fat
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
1778 kj
Energy
8.4g
Fat Total
3.1g
Saturated Fat
9.8g
Fibre
16g
Protein
18mg
Cholesterol
80mg
Sodium
64.3g
Carbs (total)
All nutrition values are per serve
- Author: Nadia French
- Image credit: Georgie Cole & Mark O'Meara
- Publication: Super Food Ideas
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