Ingredients
- 1 lemon
- 350g farfalle pasta
- 1 cup (150g) fresh peas or frozen peas
- 1 bunch asparagus, trimmed, thinly sliced diagonally
- 150g snow peas, trimmed, thinly sliced lengthways
- 1 tablespoon olive oil
- 1 zucchini, trimmed, thinly sliced diagonally or 8 zucchini flowers (optional, see tip)
- 2 garlic cloves, crushed
- 1 tablespoon wholegrain mustard
- 300ml thickened cream
- Shaved parmesan, to serve
Method
- Step 1Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
- Step 2Cook the pasta in salted boiling water following packet directions until almost al dente. Add the peas, asparagus and snow peas and cook for 1 minute or until bright green and tender crisp. Drain well.
- Step 3Meanwhile, heat the oil in a frying pan over high heat. Add the zucchini or zucchini flowers and cook, tossing, for 2 minutes or until tender. Transfer to a bowl. Add the garlic to the pan and cook for 1 minute. Add the mustard, cream, lemon juice and half the zest. Bring to the boil. Cook for 2 minutes or until sauce thickens. Add the zucchini and pasta mixture and toss to combine. Taste and season with salt and pepper.
- Step 4Spoon the mixture evenly among serving bowls. Top with lemon zest and parmesan. Serve immediately.
- Low sodium
- Low sugar
Nutrition
2841 kj
Energy
34g
Fat Total
19g
Saturated Fat
8g
Fibre
17g
Protein
79mg
Cholesterol
109.93mg
Sodium
7g
Carbs (sugar)
72g
Carbs (total)
All nutrition values are per serve
Notes
If zucchini flowers are in your local greengrocer, use as an alternative to the zucchini and place on top of the pasta when serving.
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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