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 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)
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.
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.
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