Ham and spring vegetable spaghetti
- 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
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)
Total fat 11g
–Saturated fat 4g
Dietary fibre 17g
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