Summer pasta

Summer pasta

Pasta is perfect for fast meals – use any cheese you have in the fridge.

By , 21 September 2015

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Summer pasta
  • 15 Mins
  • Serves: 4
  • Price: £1.25 per serving
Nutritional Info
Each 392g serving contains
  • Energy

    1097KJ

    262KCAL

    13%
  • Fat

    11.1g

    low

    16%
  • Saturates

    2.5g

    low

    13%
  • Sugars

    5.3g

    low

    6%
  • Salt

    1.1g

    low

    18%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 280kJ/67kcal.
Ingredients
  • 350g wholewheat spaghetti
  • 200g frozen peas
  • 2 tbsp olive oil
  • 175g pack Asda Baby Leeks, trimmed and cut into 2cm pieces
  • 2 courgettes, thinly sliced with a peeler
  • 6 basil leaves, shredded, plus extra to garnish
  • 200g Wensleydale cheese, crumbled
Method
  • Add the spaghetti and frozen peas to a pan of boiling water. Bring back to the boil, then simmer fast for 8-10 minutes or until the pasta is just tender.

  • Meanwhile, heat the olive oil in another pan. Add the leeks and courgettes, then cook for 3-5 minutes until softened.

  • Drain the pasta and peas, reserving 3 tbsp of the liquid. Return to the pan with the reserved water, and toss with the leeks, courgettes and shredded basil. Sprinkle on the cheese, garnish with basil and serve.