Calories
Protein
Carbs
Fats
PASTA PRIMAVERA – FUSILLI with SPRING VEGETABLES (V)
Servings: 2
Nutritional values per serving:
calories 318, protein 11g, fat 13.4g (saturated 2.4g), carbs 34g (sugar 5g), sodium 152mg
INGREDIENTS
- 180g fusilli pasta (preferably whole-wheat)
- 6 asparagus spears, cut into 2 cm pieces
- 1½ tbsp olive oil
- 1 clove garlic, finely chopped
- 2 spring onions, thinly sliced
- 50g broad beans
- 50g peas
- 50g baby spinach leaves
- 6 cherry tomatoes, halved
- juice and zest of 1 lemon
- handful of fresh chopped herbs (you can use basil, chives, parsley, mint, tarragon)
- salt & freshly ground black pepper
- finely grated vegetarian Italian hard cheese substitute for Parmesan
METHOD
- Cook the pasta according to package instructions. Drain the pasta reserving 2 tablespoons of water.
- Blanch the asparagus in boiling salted water for a minute.
- Heat the olive oil in a large saucepan on medium heat and sauté the garlic and spring onion for a couple of minutes. Add the broad beans, peas and asparagus and cook until the vegetables are tender but still have a little bite. Add the spinach, tomato, pasta, the reserved pasta water and mix.
- Stir in the lemon juice, lemon zest, the chopped herbs and season with salt and pepper.
- Serve garnished with a scattering of parmesan and a drizzle of extra virgin olive oil.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food