Spring vegetable pasta with garlic breadcrumbs
Serves: 4
Time to make: 25 mins
Total cost: $16.88 / $4.22 per serve
(at time of publication)
Ingredients
- 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 courgettes, 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
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 445cal
-
Kilojoules 1860kJ
-
Protein 24g
-
Total fat 8g
-
–Saturated fat 1g
-
Carbohydrates 70g
-
–Sugars 7g
-
Dietary fibre 7g
-
Sodium 290mg
-
Calcium 130mg
-
Iron 3.5mg
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
