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Creamy green veg pasta

Sweet spring veg adds freshness to this creamy pasta dish

By , 28 May 2019

(31 votes)

Creamy green veg pasta
  • 10 Mins

  • Serves: 4

Nutritional Info
Each 278g serving contains
  • Energy

    2001KJ

    478KCAL

    24%
  • Fat

    10.3g

    med

    15%
  • Saturates

    3.6g

    low

    18%
  • Sugars

    6.7g

    low

    7%
  • Salt

    0.22g

    low

    4%
1
of your 5-a-day
of your reference intake.
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
  • 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.

  • 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.

  • Add the reserved cooking water, spinach mixture, lemon zest and soft cheese to the pan. Stir together to coat the pasta and veg.

  • Divide between 4 pasta bowls and sprinkle with the chilli to serve.