Zesty Summery Pasta
Serves: 2
Nutrition: Per serving
Energy
442 Kcal
Fat
16.5g
Saturates
5g
Sugars
4g
Salt
0.74g
This light and zingy pasta dish is a tasty treat for a summer dinnertime. It’s quick and easy to prepare and provides two portions of fruit and vegetables per serving.
Ingredients
150g whole wheat spaghetti
100g asparagus
100g broccoli
100g cherry tomatoes
15g pine nuts
Large handful basil (10g) torn into smaller pieces
2 tbsp fresh lemon juice
Zest of half a small lemon
50g feta, chopped into small pieces
20g ProActiv Olive
Freshly ground black pepper
Method
Bring some water up to the boil in a large saucepan and add the spaghetti
While the spaghetti is cooking wash and chop the vegetables – cut the asparagus spears into pieces about 2cm long, cut the broccoli into small florets and chop the tomatoes in half
4 minutes before the end of the pasta cooking time, add the asparagus and broccoli into the water
In a small frying pan lightly toast the pine nuts to bring out their flavour. This will only take a couple of minutes – keep an eye on them as they can turn quickly!
Zest the lemon and squeeze the juice from it and set aside
Once the pasta and vegetables are cooked, drain and set aside
Stir the ProActiv, basil, lemon juice and zest into the hot pasta and vegetables until everything is nicely coated. Add the feta and tomatoes and mix together
Serve with freshly ground black pepper
