PASTA PRIMAVERA – FUSILLI with SPRING VEGETABLES (V)

Nutritional values per 2 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
• a 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 together.
• 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.

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[avatar user=”PaulWallace” /]About 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