Pasta Primavera

 

Pasta Primavera

This is out of the new Slimming World green cook book.

Pasta

Mangetout

Small florets of broccoli and cauli

Baby sweetcorn

Carrots cut into thin matchstick; (I used a bag of frozen mixed carrots and swede)

6-8 spring onions cut into strips

1 big red pepper

200g tub of vlf fromage frais

150g tub of vlf natural yougurt

Juice and zest lemon

1 tablespoon fresh parsley

1 teaspoon of dried basil

Black pepper

Cook the pasta.

Slice the pepper, spray with frylight and put into a hot oven, roast for 20 minutes.

Steam  the veggies until tender.

While all that is cooking, mix together the fromage frais, yoghurt, juice and zest of lemon, parsley, basil and black pepper.

When the pasta is cooked, drain and put back into the pan, when veggies are cooked, add them to the pasta.... Don’t forget the pepper roasting in the oven like I almost did! Then mix in the sauce...EAT!

LOVELY!!!

This is free on a green day and is also nice cold