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Lean and Green Summertime Pasta
Lean and Green Summertime Pasta

Lean and Green Summertime Pasta

Did you know that the word green is closely related to the Old English verb growan, "to grow"? Nope? Neither did we, until this recipe inspired us to start digging around. It seems it’s not just by coincidence that the word we use to describe the colour of our veggies happens to be linked to nature, grass and other healthy stuff. With a combination of light and healthy ingredients we’ve created this little dish to give you a quick, delicious nutrition fix that you can have ready in no time at all. Enviable by anyone’s standards...

Tags:
Veggie
Allergens:
Cereals containing gluten
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Purple Sprouting Broccoli

1

Courgette

(May contain traces of: Celery)

½

Sugar Snap Peas

4

Basil

220

Wheat Penne Pasta

(Contains: Cereals containing gluten)

4

Creme Fraiche

(Contains: Milk)

2

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

½

Lemon

Nutritional information

/ per serving
Energy (kcal)597 kcal
Energy (kJ)2498 kJ
Fat20 g
of which saturates16 g
Carbohydrate82 g
Protein23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Frying Pan
Knife
Bowl
Grill Pan

Instructions

1

Put a large pan of water on the hob with a ¼ tsp of salt and bring it to the boil for your pasta.

Halve sugar snap peas
2

Remove any leaves from your broccoli and cut off the bottom ½cm from the stalk. Chop the very top and bottom from your courgette before dicing into roughly 1cm chunks. Finally halve the sugar snap peas, tear up the basil.

3

Put your pasta into the boiling water for around 10 mins, or until ‘al dente’ (i.e. there is just a hint of firmness left in the middle). 3 mins before it is cooked you should add the broccoli and sugar snap peas. Don’t worry: we’ll remind you again later ;-)

Fry courgette
4

Heat up ½ tbsp of olive oil in a pan on high heat and fry off the courgette in batches with a pinch of salt and pepper. By cooking in batches you can brown off the vegetables rather than stew them, giving them a much nicer texture.

Squeeze lemon juice into pan
5

Add 2 tbsp of the pasta water in the pan with the courgettes together with 4 tbsp of crème fraîche, three quarters of the hard Italian cheese and a tsp of squeezed lemon juice. Tip: Just cut the lemon in half and give it a good squeeze. No need to be too exact.

Add sugar snap peas to pasta
6

Here’s that reminder: 3 mins before the pasta is ready add the sugar snap peas and the broccoli into the same pan of water.

7

Drain the pasta and the vegetables when they are ready. Add them straight into the pan with the courgettes and the crème fraiche. Add three quarters of the torn basil.

Finished dish
8

Serve your pasta with a sprinkle of cheese, basil and a bit of grated lemon zest (but none of the bitter white part). And if anyone asks where you got the recipe? Say Mother Nature told you so.

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