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Pasta with Lemon Sauce and Vegetables

ingredients

serves: 4
300 g (10 oz) wholewheat tagliatelle
50 g (2 oz) unsalted roasted cashew nuts
4 spring onions, trimmed and finely chopped
3 medium carrots, peeled and cut into thin matchsticks
3 medium leeks, trimmed and shredded
175 g (6 oz) thin green beans, topped and tailed
3 medium courgettes, trimmed and cut into strips
100 g (4 oz) baby corn, trimmed and sliced, or canned sweetcorn
1 clove of garlic, peeled and crushed
1 tsp grated lemon rind
2 tbsp lemon juice
4 tbsp low-fat natural yogurt
ground black pepper

method

1. Bring a large saucepan of water to the boil and cook the tagliatelle according to the manufacture's instructions. Drain well and return to the pan.

2. Meanwhile, bring another saucepan of water to the boil.

3. Place the carrots, leeks, beans, courgettes and baby corn, if using, in a steamer compartment or a sieve and place over the water.

4. Sprinkle with the garlic, lemon rind and 1 tbsp lemon juice.

5. Cover and steam for 6 - 7 minutes until just tender.

6. If using canned sweetcorn, add to the vegetables for the last 3 minutes of cooking, just to heat through.

7. When the pasta is cooked, carefully mix in the remaining lemon juice, yogurt and black pepper.

8. Mix in the vegetables, and sprinkle with the cashew nuts and chopped spring onions to serve.

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