As­para­gus, Broad Bean & Pea Spaghetti

Recipes+ - - Contents -

SERVES 4 PREP 10 min­utes COOK 10 min­utes NU­TRI­TION 2234kJ; 21g fat (11g sat); 14g pro­tein; 32g car­bo­hy­drate; 8g fi­bre a serve COST $3.50 a serve

325g spaghetti

2 bunches as­para­gus, cut into 4cm lengths 1 cup frozen broad beans, thawed, peeled

1 cup frozen peas 2 ta­ble­spoons olive oil 1 lemon, zest finely grated, juiced 2 ta­ble­spoons finely chopped chives

1 fresh long red chilli, thinly sliced

250g fresh low-fat ricotta 4 eggs, poached, to serve

1 Cook pasta in a large saucepan of boil­ing salted wa­ter for 10 min­utes or un­til ten­der, adding as­para­gus, broad beans and peas in last 2 min­utes of cook­ing. Drain; re­turn to pan.

2 Mean­while, whisk oil, zest, juice, chives and chilli in a jug.

3 Add chive mix­ture to pasta in pan; toss to com­bine. Top with ricotta then a poached egg.

BUD­GET TIP Omit the as­para­gus. Add ex­tra peas in­stead

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