Garlic Lemon Pasta

This creamy garlic and lemon pasta dish is simple and easy to make. Made with a combination of garlic, lemon, cheese, and oregano, it’s simply delightful. The entire dish can be made in about 25 minutes so it makes a great choice for a midweek dinner.

 

Lower Calorie Recipe

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

Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 285, Fat: 8g, Carbohydrate: 44g, Sugar: 6g

Method

1. Bring a large pan of salted water to the boil.
2. Peel the courgettes into ribbons using a vegetable peeler and set aside.
3. Cook the pasta in the boiling water according to packet instructions.
4. Add the courgette ribbons and peas 1min before the pasta is due to be ready.
5. Drain and return mixture to the pan.
6. Meanwhile, heat oil in a separate frying pan and cook the tomatoes for 3min until they start to collapse.
7. Add the oregano, stock, crème fraîche, mustard, lemon zest and lots of seasoning.
8. Stir to combine.
9. Pour sauce into the pasta pan and mix.
10. Check the seasoning and divide pasta among four warmed bowls.
11. Garnish with extra oregano and parmesan, if you like.

Tip: Use 1tsp dried oregano if you can’t find fresh.