vegetable pasta

serves 4 preparation time:
10 minutes

cooking time:
5 minutes

ingredients

250g The Co-operative free-range tagliatelle
110g (4oz) runner beans, sliced
110g (4oz) asparagus spears, cut into bite-size pieces
175g (6oz) frozen petit pois
2 tsp The Co-operative extra virgin olive oil
1 large courgette, diced
1 clove garlic, crushed
110g (4oz) The Co-operative reduced-fat extra-light soft cheese
2–3 tbsp hot vegetable stock
finely grated zest of 1 lemon
25g (1oz) Parmesan cheese, grated

method

Bring a large pan of water to the boil. Add the tagliatelle, runner beans, asparagus and petit pois. Bring back to the boil, then simmer for 3–4 minutes until the vegetables and pasta are just cooked (al dente). Drain well and return to the pan.

While the pasta and vegetables are cooking, heat the olive oil in a large frying pan and add the courgette and garlic. Fry over a medium heat for 3 minutes until golden.

Add to the pasta and vegetables along with the soft cheese, stock and lemon zest. Warm over a gentle heat, stirring continuously, until heated through. Serve with Parmesan cheese sprinkled on top.