Sweet spring veg adds freshness to this creamy pasta dish
(45 votes)
Cook: 10 Mins
Serves: 4
Price: £1.20 per serving
Nutritional Information
Each 278g serving contains
Energy
2002kj
478kcal
2002kj
478kcal
24%
Fat
10.3g
10.3g
Med
15%
15%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
6.7g
6.7g
Med
7%
7%
Salt
0.22g
0.22g
Low
4%
4%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
720kj/172kcal
Typical energy values per 100g:
720kj/172kcal
Ingredients
1tbsp rapeseed oil
¼ bunch spring onions, finely sliced
2 cloves garlic, chopped
80g baby spinach
Juice and zest 1 lemon
500g pack fresh fusilli
160g sugarsnap peas, halved lengthways
150g asparagus spears, cut into 4cm pieces
125g Asda 50% Less Fat Light Original Soft Cheese
1 red chilli, deseeded and finely chopped
Method
1
Heat the oil in a frying pan on a medium setting. Add the spring onions and garlic and fry for 3 mins. Add the spinach and cook for 5 mins to wilt, then drain off any excess liquid. Drizzle over the lemon juice.
2
Bring a pan of water to the boil then simmer the fusilli, sugarsnap peas and asparagus for 3-4 mins until the pasta is al dente. Drain, reserving 100ml of the cooking water, then return to the pan.
3
Add the reserved cooking water, spinach mixture, lemon zest and soft cheese to the pan. Stir together to coat the pasta and veg.
4
Divide between 4 pasta bowls and sprinkle with the chilli to serve.