Lemon creme fraiche parmesan pasta

Lemon, crème fraîche & Parmesan pasta

This zesty, creamy dish is also great with spaghetti.

By , 21 September 2015
Lemon, crème fraîche & Parmesan pasta
  • Ready in: 20 mins
  • Serves: 4
  • Price: £1.36 per serving
Nutritional Info
Each 465g serving contains
  • Fat med
    14g
    19%
  • Saturates high
    6.2g
    31%
  • Sugars low
    7.3g
    8%
  • Salt low
    0.53g
    9%
  • Energy 2445KJ 584KCAL
    29%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 526kJ/126kcal.
Ingredients
  • 500g pack Asda Fresh Egg Tagliatelle
  • 1 small onion, finely chopped
  • 1 tbsp olive oil
  • 2 courgettes
  • 200g frozen peas
  • 2 x 300g cans cannellini beans in water, drained
  • 100ml reduced-fat crème fraîche
  • Grated zest of 1 lemon, plus 1 tbsp lemon juice
  • 50g Parmesan, grated
Method
  • Add the tagliatelle to a pan of boiling water, bring back to the boil and simmer, uncovered, for 4 minutes. Drain and return to the pan.

  • Meanwhile, fry the onion in the oil over a medium heat for 3-4 minutes, stirring until soft.

  • Top and tail the courgette and cut into ribbons with a peeler or sharp knife. Add to the onion with the peas and beans. Cook for 2-3 minutes.

  • Stir in the crème fraîche, lemon zest and juice. Add to the pasta and toss. Serve topped with Parmesan and ground black pepper.