Pasta primavera

Preparation and cooking time: 40 minutes, Calories per serving: 335.


serves 4
225 g (8 oz) penne
low fat cooking spray
1 bunch of spring onions, chopped
100 g (3 1/2 oz) fine asparagus spears, sliced
1 courgette, chopped
75 g (2 3/4 oz) frozen petit pais or garden peas
100 ml (3 1/2 fl oz) very low fat plain fromage frais
250 g tub of low fat soft cheese with garlic and herbs
finely grated zest of 1 lemon
a few mint leaves, torn into shreds
4 teaspoons Parmesan cheese
salt and freshly ground black pepper

To garnish
a handful of mint leaves, to taste
4 lemon wedges


1. Cook the pasta shapes for about 8-10 minutes in plenty of boiling, lightly salted water, or according to pack instructions, until just tender.

2. Meanwhile, lightly spray a large saucepan with low fat cooking spray and saute the spring onions for about
3 minutes, until softened. Add the asparagus, courgette and frozen petit pois or garden peas. Cook, stirring, for 2 - 3 minutes.

3. Add the fromage frais, soft cheese, lemon zest and torn mint leaves to the pan. Cook gently for about 4 minutes, stirring from time to time. Season with salt and pepper.

4. Drain the pasta, reserving 2 tablespoons of the cooking liquid, and then return it with the reserved liquid to the saucepan. Add the sauce to the pasta, mixing it in gently.

5. Transfer the pasta mixture to four warmed plates and sprinkle each portion with 1 teaspoon of Parmesan cheese. Serve, garnished with mint leaves and the lemon wedge.

Top tip You don't have to use penne - any pasta shape will work well. The Points will stay the same.
Variation If asparagus is too expensive or not in season, use fine green beans instead. The Points will remain the same.

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