Summer pasta with peas & mint
Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian
- Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
- Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.
Per serving
457 kcalories, protein 15g, carbohydrate 79g, fat 11 g, saturated fat 2g, fibre 6g, sugar 5g, salt 0.17 g
Recipe from Good Food magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/1533/
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Ingredients
- 400g spaghetti
- 200g frozen peas
- 3 tbsp olive oil
- squeeze lemon juice
- 1 tbsp wholegrain mustard
- 20g pack fresh mint , roughly chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian
Ingredients
- 400g spaghetti
- 200g frozen peas
- 3 tbsp olive oil
- squeeze lemon juice
- 1 tbsp wholegrain mustard
- 20g pack fresh mint , roughly chopped
Per serving
457 kcalories, protein 15g, carbohydrate 79g, fat 11 g, saturated fat 2g, fibre 6g, sugar 5g, salt 0.17 g
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26 August 2008
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