Ingredients
- 2 cups frozen broad beans, thawed
- 1 bunch asparagus, cut into thirds
- 400g dried shell pasta
- 1 lemon, rind finely grated, juiced
- 200g creamy feta, crumbled
- 80g baby spinach
- 2 tablespoons olive oil
Method
- Step 1Bring a large saucepan of salted water to the boil over medium heat. Cook broad beans for 30 seconds. Remove with a slotted spoon. Remove and discard tough outer skins from broad beans (see below).
- Step 2Cook peeled broad beans and asparagus in boiling water for 2 minutes or until bright green. Use a slotted spoon to remove to a sieve. Refresh in cold water. Set vegetables aside. Return water to the boil.
- Step 3Cook pasta, following packet directions, until just tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta, reserved water and vegetables to saucepan. Toss over low heat until heated through.
- Step 4Add lemon rind, lemon juice, feta, spinach and oil to pasta. Toss over low heat until spinach just wilts. Season with salt and pepper. Serve.
- High fibre
- Low sugar
- Vegetarian
Nutrition
2629 kj
Energy
23g
Fat Total
9g
Saturated Fat
10g
Fibre
27g
Protein
33mg
Cholesterol
567.49mg
Sodium
2g
Carbs (sugar)
73g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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