Pasta with creamy greens & lemon
- Sarah Cook
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Serves 4
Easy
Prep: 2 mins
Cook: 10 mins - 12 mins
A star rating of 4.3 out of 5.54 ratingsRate
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Vegetarian
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Banoffee trifles
A star rating of 4.8 out of 5.11 ratings
Ingredients
Nutrition
Units:
MetricUS
-
350g pasta
-
140g broccoli
florets
-
100g frozen soya beans
-
100g frozen peas
-
100g mange tout
-
150g mascarpone
or soft cheese
-
zest and juice 1 lemon
-
85g grated parmesan
or vegetarian alternative
-
handful basil leaves
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Nutrition: per serving
-
kcal635
-
fat28g
-
saturates16g
-
carbs75g
-
sugars7g
-
fibre7g
-
protein26g
-
salt0.54g
low
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Method
-
step 1
Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
-
step 2
Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.
Recipe from Good Food magazine, February 2011
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A star rating of 4.3 out of 5.54 ratings
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