Spring vegetable pasta with garlic breadcrumbs

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

300g curly fettuccine dried pasta

spray oil

1 clove garlic, crushed

½ cup fresh breadcrumbs

pinch dried red chilli flakes

¼ cup finely chopped fresh parsley

1 leek, halved, thinly sliced

2 bunches asparagus, trimmed, thinly sliced diagonally

2 medium courgettezucchiniXszucchini, summer squashX, halved, thinly sliced

⅓ cup semi-dried tomato, chopped in strips

200g low-fat cottage cheese

1 lemon, 1 tablespoon zest,

2 tablespoons lemon juice

Instructions

Stay Awake

1 Cook pasta following packet directions. Drain, reserving 1/3 cup pasta water. Return to saucepan.

2 Meanwhile, spray a large frying pan with oil and place over a medium-high heat. Add garlic, breadcrumbs and chilli flakes. Cook, stirring, for 1-2 minutes, until fragrant. Transfer to a small bowl and stir through parsley.

3 Return frying pan to heat and spray with a little more oil. Cook leek, asparagus and courgettes for 3–4 minutes until tender. Add to pasta with tomato strips, cottage cheese, lemon zest, lemon juice and reserved pasta water. Toss gently to combine. Sprinkle with garlic breadcrumbs before serving.

Nutrition Info (per serve)

Calories 445 cal

Kilojoules 1860 kJ

Protein 24 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 70 g

Sugar 7 g

Dietary fibre 7 g

Sodium 290 mg

Calcium 130 mg

Iron 3.5 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.