Pasta primavera gets a low-calorie makeover in this recipe taken from Skinny Pasta by Julia Azzarello. It contains an abundance of vegetables, including tenderstem broccoli, broad beans and asparagus.
498 CALS PER SERVE
300g long pasta of your choice (the picture shows mafaldine ruffle-edged pasta)
2 tbsp olive oil
2 spring onions, sliced
1 carrot, peeled and diced
2 garlic cloves, minced
100g tenderstem broccoli, cut into bitesized pieces
100g asparagus tips, sliced
1 tbsp butter
100g broad beans, shelled weight
50g shelled fresh or frozen peas
100ml single cream
salt and pepper
1 tbsp each chopped oregano, basil and parsley
40g pecorino romano, grated or shaved
few edible flowers
1. Bring a saucepan of water to the boil, add salt and cook the pasta for 5-7 minutes or until al dente. Drain, reserving some of the cooking water.
2. Warm a large, deep frying pan, add 1 tablespoon of the oil, the spring onions and carrot and sauté for 2-3 minutes. Add the garlic and cook for 1 minute. Add the broccoli and asparagus and cook for 2 minutes. Add the butter and the remaining tablespoon of oil, along with the pasta, broad beans, peas and cream.
3. Loosen with a little of the pasta water if needed and cook for 2 minutes, then season to taste. Serve in bowls, sprinkled with the herbs, grated or shaved cheese and the edible flowers.
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Skinny Pasta by Julia Azzarello is published by Kyle Books, price £14.99. Chapters cover pantry basics, advice on cooking pasta, matching shapes with sauces and kitchen kit. Plus there are 80 flavour-packed recipes (all under 500 cals) for veggie, meat and fish mains; lunches, salads, soups and pasta staples. To order a copy for £11.99 until 24 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.