Asparagus, Broad Bean & Pea Spaghetti
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
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