White pasta, dry
Calorie controlled cooking spray
1 medium, trimmed and chopped
Sugar Snap Peas
125 g, halved
125 g, sliced
12 individual, halved
Medium fat soft cheese
1 zest(s) of 1, finely grated
2 teaspoons, to garnish
- Cook the pasta in lightly salted boiling water for 12-15 minutes, until tender.
- Meanwhile, spray a large frying pan with low fat cooking spray. Heat, then add the spring onions, sugar snap peas and asparagus. Stir-fry for 3-4 minutes, then add the cherry tomatoes and cook for another 1-2 minutes. Turn off the heat.
- Put the soft cheese into a small saucepan and add the milk, whisking to make a smooth mixture. Add the mint and most of the lemon rind, then heat gently.
- Drain the pasta, reserving 2 tbsp of the cooking liquid. Return the pasta and liquid to the saucepan, then stir in the vegetables and add the sauce. Stir and heat gently for 2-3 minutes, then serve, sprinkled with black pepper and garnished with mint leaves and lemon rind.