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Herby pasta with veg recipe

This quick and easy pasta dish makes a perfect 30-minute mid-week meal.

Prep: 15 mins
Cook: 15 mins
Serves 4

Nutritional information

Per serving:

  • 1,456kJ / 345kcal
  • 18.3g protein
  • 4.2g fat, of which 1.7g saturates
  • 54.3g carbohydrate, of which 9.7g sugars
  • 8.6g fibre
  • 0.4g salt
Cream cheese and green herb sauce over pasta with pepper, peas and broccoli

Ingredients

  • 250g pasta (any shape)
  • 1 teaspoon vegetable oil
  • 5 spring onions, trimmed and chopped
  • 100g sugar-snap peas or green beans, sliced
  • 200g broccoli, broken into small florets
  • 1 pepper (any colour), deseeded and chopped
  • 75g peas (defrosted, if frozen)
  • 3 handfuls cherry tomatoes, halved
  • 200g lower-fat soft cheese with garlic and herbs
  • 50ml semi-skimmed milk
  • zest of 1 lemon

Method

  1. Cook the pasta in boiling water for 10 to 12 minutes, or according to the instructions on the packet, until just tender.

  2. Meanwhile, heat the oil in a large non-stick frying pan or wok. Add the spring onions, sugar-snap peas or green beans, broccoli and pepper, and stir-fry for 3 to 4 minutes, until softened. Stir in the peas and tomatoes, then remove from the heat.

  3. Drain the cooked pasta but keep 2 tablespoons of the cooking water. Add this water back to the saucepan, along with the cheese, milk and lemon zest. Heat, stirring with a whisk, until the sauce is hot and smooth.

    Information:

    Use plain low-fat soft cheese if anyone does not like garlic.

  4. Tip the pasta and cooked vegetables into the sauce, and stir gently for a minute or so to heat through. Divide among 4 bowls and enjoy!

    Information:

    Finish off each portion with 2 teaspoons of finely grated reduced-fat cheese, if you like.

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