Tuesday, 26 February 2013

Pasta with Creamy Greens and Lemon

This is a very simple pasta dish but wonderfully healthy with all the greens involved.

Pasta with Creamy Greens and Lemon
(adapted from Good Food Magazine February 2011)
(Serves 4)

300g pasta
140g broccoli florets
100g frozen soya beans
100g frozen peas
3-4 large leaves spring greens, sliced
150g light or extra light soft cheese
zest and juice 1 lemon
85g grated Parmesan
handful basil leaves

Cook the pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and greens for the final 3 mins of cooking time.

Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in the soft cheese, lemon zest and juice, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water. Serve.

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