Ham and spring vegetable spaghetti

Name: Ham and spring vegetable spaghetti
Total time: 10 min
Yield: 4
Cuisine: healthy
Ingredients: 400g wholemeal spaghetti; 1 bunch thin asparagus, woody ends trimmed, halved; 100g green beans, trimmed, halved; 1 cup (120g) frozen peas; olive spray oil; 200g shaved lean ham, roughly chopped; 1 tablespoon olive oil; ¼ cup grated parmesan cheese; 4 tablespoons shaved parmesan cheese, to serve; ...

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

400g wholemeal spaghetti
1 bunch thin asparagus, woody ends trimmed, halved
100g green beans, trimmed, halved
1 cup (120g) frozen peas
olive spray oil
200g shaved lean ham, roughly chopped
1 tablespoon olive oil
¼ cup grated parmesan cheese
4 tablespoons shaved parmesan cheese, to serve

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Instructions

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1 Cook spaghetti following packet instructions. Add vegetables for the final 2 minutes and cook until vegetables are just tender and the pasta is al dente.

2 Meanwhile, spray a non-stick frying pan with oil and place over a medium heat. Add ham and stir for 3 minutes until light golden.

3 Drain pasta and vegetables, then return to pan. Toss with ham, oil and grated parmesan. Serve topped with shaved parmesan cheese.

Nutrition Info (per serve)

Calories 454 cal

Kilojoules 1900 kJ

Protein 28 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 2 g

Dietary fibre 17 g

Sodium 740 mg

Calcium 180 mg

Iron 5 mg

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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