Summer lemon spaghetti recipe
information
Calories per serving 385.
ingredients
175 g (6 oz) spaghetti
225 g (8 oz) frozen broad beans
low fat cooking spray
1 garlic clove, crushed
finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat leaf parsley
salt and freshly ground black pepper
225 g (8 oz) frozen broad beans
low fat cooking spray
1 garlic clove, crushed
finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat leaf parsley
salt and freshly ground black pepper
method
1. Cook the spaghetti in lightly salted, boiling water for about 8 - 10 minutes, until tender
2. Meanwhile, pour boiling water over the frozen broad beans, leave to stand for 5 minutes and then drain. Now remove the beans from their skins.
3. Spray a frying pan with low fat cooking spray. Add the garlic and cook for 30 seconds. Add the lemon zest, lemon juice, broad beans and seasoning and stir fry for 2-3 minutes.
4. Drain the spaghetti and mix it into the pan with the parsley. Serve warm.
2. Meanwhile, pour boiling water over the frozen broad beans, leave to stand for 5 minutes and then drain. Now remove the beans from their skins.
3. Spray a frying pan with low fat cooking spray. Add the garlic and cook for 30 seconds. Add the lemon zest, lemon juice, broad beans and seasoning and stir fry for 2-3 minutes.
4. Drain the spaghetti and mix it into the pan with the parsley. Serve warm.
serving amount
serves 2.
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