This lemony, basil, garlic pasta will make your spring greens sing. For a fresh and healthy dinner, have this vegie-packed pasta on the table in 30 minutes. With gluten-free, low-cal edamame fettuccine, this is one feel-good pasta dish.
15m prep
15m cook
4 servings
13 Ingredients
– 150g (1 cup) of frozen green peas
– 150g sugar snap peas, trimmed, halved
– 1 bunch asparagus, trimmed, cut into 2cm pieces
– 200g packet Slendier Fettuccine Organic Edamame
– 2 tbsp extra virgin olive oil
– 1 large leek, trimmed, thinly sliced
– 2 garlic cloves, crushed
– 2 large zucchini, cut into noodles using a spiraliser (see tip)
– 80g (1 ⁄3 cup) Philadelphia Cooking Light cream
– 1 tbsp fresh lemon juice
– 1 cup fresh basil leaves, plus extra, to serve
– Thin lemon rind strips, to serve
– 20g (1 ⁄4 cup) finely grated parmesan
4 Method / Steps
Step 1
Cook the peas, sugar snap peas and asparagus in a saucepan of boiling water for 2-3 minutes or until tender-crisp. Refresh under cold running water. Drain.
Step 2
Cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain, reserving 80ml (1 ⁄3 cupful) cooking liquid.
Step 3
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add the leek. Cook, stirring, for 5 minutes or until softened. Add the garlic. Cook, stirring, for 30 seconds or until aromatic. Add the zucchini and cook, stirring, for 1-2 minutes or until bright green and tender-crisp. Add the pea mixture and stir until combined. Pour in the cream and 1 tablespoonful of the reserved cooking liquid. Stir until smooth and well combined, adding a little more reserved liquid if too thick.
Step 4
Add the pasta, lemon juice and basil. Toss. Divide among serving bowls. Sprinkle with parmesan, lemon rind and extra basil.
source – cooking365coza
