Pasta primavera will keep you warm in the cooler months, and it’s ready in a flash!
Ingredients
- 375g dried farfalle pasta
- 1 cup frozen peas
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 3 medium zucchini, thinly sliced
- 1 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 teaspoon finely grated lemon rind
- 1/3 cup finely grated parmesan cheese or vegetarian hard cheese
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender, adding peas for the last 3 minutes. Drain.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium heat. Add garlic and zucchini. Cook, stirring occasionally, for 3 to 4 minutes or until zucchini is just tender. Add cream, mustard, lemon rind and 2 tablespoons parmesan to pan. Cook, stirring, for 2 minutes or until combined and heated through.
- Step 3Add pasta mixture to pan. Season with salt and pepper. Reduce heat to low. Toss for 1 to 2 minutes or until heated through. Serve with remaining parmesan.
- Low sodium
- Low sugar
- Vegetarian
Nutrition
2781 kj
Energy
31g
Fat Total
17g
Saturated Fat
6g
Fibre
19g
Protein
87mg
Cholesterol
209.38mg
Sodium
5g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
Notes
You could use different types of pasta with this sauce.
Serve with salad leaves and crusty bread.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
0