Creamy lemon and vege pasta with Chicken Free Strips

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 2 cups wholemeal pasta (eg, penne)
  
• spray oil
  
• 2 spring onions, chopped
  
• 1 clove garlic, finely chopped
  
• 3 courgettezucchiniXszucchini, summer squashX, finely sliced
  
• 1 bunch asparagus or green beans, sliced
  
• 200g pack vegetarian chicken alternative strips
  
• 1 cup low-fat plain yoghurt
  
• zest and juice of 1 lemon (some zest reserved for garnish)
  
• 4 cups rocketarugulaX leaves
  
• 4 tablespoons grated parmesan, to garnish
  
• ½ cup fresh basil leaves, to garnish
  
• black pepper, to season

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Instructions

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1. Cook pasta according to packet instructions. Drain, reserving 1/2 cup pasta water.
2. While pasta is cooking, spray a pan with oil and set over a medium heat. Add spring onions, garlic, courgettes and asparagus. Stir-fry for 3-4 minutes, until veges are just tender. Add chicken alternative strips and stir to combine.
3. Add cooked pasta to pan, along with reserved pasta cooking water, yoghurt and lemon juice and zest. Reduce heat and stir, until well combined and pasta is coated with sauce. Add rocket and stir through.
4. Divide pasta between 4 serving bowls. Garnish with parmesan, basil, remaining lemon zest and a generous seasoning of black pepper.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition info (per serve)

Calories 391 cal

Kilojoules 1640 kJ

Total fat 10 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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