Creamy Vegetable Pasta
11
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Fresh vegetables and pasta in a creamy herb sauce - mmmm - the perfect recipe for a quick, comforting supper.
Ingredients
White pasta, dry
250 g, penne, or other pasta shapes
Calorie controlled cooking spray
5 spray(s)
Spring Onions
1 medium, trimmed and chopped
Mange-tout
100 g, or fine green beans, sliced
Courgette
1 medium, chopped
Red pepper
1 medium, deseeded and sliced
Petits Pois, boiled
75 g, or garden peas, (thawed if frozen)
Medium fat soft cheese
200 g, with garlic and herbs
Skimmed Milk
50 ml
Lemon
1 teaspoon(s), zest, finely grated
Basil, fresh
4 leaf/leaves
Instructions
1
Cook the pasta in lightly salted boiling water for 10-12 minutes, or according to pack instructions, until just tender.
2
Meanwhile, spray a large frying pan or wok with low fat cooking spray. Add the spring onions, mange tout or green beans, courgette and red pepper and stir-fry for 3-4 minutes, or until softened. Stir in the peas, then turn off the heat.
3
Drain the cooked pasta, reserving 2 tbsp of the cooking water. Return this cooking liquid to the saucepan and add the low fat soft cheese, milk and lemon zest. Heat, stirring with a whisk, until hot and smooth.
4
Tip the pasta and cooked vegetables into the sauce and stir gently for 1-2 minutes to heat through. Serve garnished with basil leaves.
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