Courgettes & Peas With Lemon Pasta
This is the most delicious summery pasta recipe you’ll ever taste. Fresh, zingy and full of flavour with a little grate of parmesan on top of olive oil and fresh lemon juice. This is something anyone can cook without needing to be good.
Courgettes & Peas With Lemon Pasta
Ingredients
- 2 large courgettes, trimmed
- 175 grams dried pasta
- 250 grams frozen peas
- ½tbsp olive oil
- 250 grams cherry tomatoes
- 5 mls fresh oregano leaves, plus extra to garnish
- 150 vegetable stock
- 100 (3½fl oz) half-fat crème fraîche
- 15 mls wholegrain mustard
- Zest of 1 lemon
- Parmesan
Method
- Bring a large pan of salted water to the boil.
- Peel the courgettes into ribbons using a vegetable peeler and set aside.
- Cook the pasta in the boiling water according to packet instructions.
- Add the courgette ribbons and peas 1min before the pasta is due to be ready.
- Drain and return mixture to the pan.
- Meanwhile, heat oil in a separate frying pan and cook the tomatoes for 3min until they start to collapse.
- Add the oregano, stock, crème fraîche, mustard, lemon zest and lots of seasoning.
- Stir to combine.
- Pour sauce into the pasta pan and mix.
- Check the seasoning and divide pasta among four warmed bowls.
- Garnish with extra oregano and parmesan, if you like.
Tip: Use 1tsp dried oregano if you can’t find fresh.
Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 285, Fat: 8g, Carbohydrate: 44g, Sugar: 6g
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