Summer pea pasta
No time to cook? This light, fresh pasta dish is ready to eat in 15 minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian, Low-fat
- Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
- Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.
Add prawns
Fry 200g raw prawns with the garlic and chilli, swap the basil for flat-leaf parsley, and cut the zested lemons into wedges for squeezing over the finished dish.
Per serving
462 kcalories, protein 15g, carbohydrate 82g, fat 11 g, saturated fat 2g, fibre 6g, sugar 4g, salt 0.03 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/666643/
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Ingredients
- 3 tbsp olive oil
- 3 fat garlic cloves , finely chopped
- 1 red chilli , deseeded and finely chopped
- zest 2 lemons
- 400g pasta
- 200g fresh or frozen peas
- 20g pack basil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian, Low-fat
Ingredients
- 3 tbsp olive oil
- 3 fat garlic cloves , finely chopped
- 1 red chilli , deseeded and finely chopped
- zest 2 lemons
- 400g pasta
- 200g fresh or frozen peas
- 20g pack basil
Per serving
462 kcalories, protein 15g, carbohydrate 82g, fat 11 g, saturated fat 2g, fibre 6g, sugar 4g, salt 0.03 g
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28 July 2010
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13 November 2010
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08 December 2010
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