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
oil spray
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 courgetteszucchini, 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

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)

Kilojoules 1860kJ

Calories 445cal

Protein 24g

Total fat 8g

–Saturated fat 1g

Carbohydrates 70g

–Sugars 7g

Dietary fibre 7g

Sodium 290mg

Calcium 130mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Save to favs

Subscribe now in to enjoy this feature

See favs PRINT