Pasta with Green Vegetable Sauce
Ingredients
- 8 oz gemelli or other pasta shapes
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 2 tbsp freshly grated Parmesan
- salt and pepper
sauce
- 1 head green broccoli cut into florets
- 2 courgettes zucchini, sliced
- 8 oz asparagus spears trimmed
- 4 oz mangetout snow peas, trimmed
- 4 oz frozen peas
- 1 oz butter
- 3 tbsp vegetable stock
- 5 tbsp double heavy cream
- large pinch of freshly grated nutmeg
Instructions
- Cook the pasta in a large pan of salted boiling water, adding the olive oil. When almost tender, drain in a colander and return to the pan, cover and keep warm.
- Steam the broccoli, courgettes (zucchini), asparagus spears and mangetout (snow peas) over a pan of boiling, salted water until just beginning to soften. Remove from the heat and plunge into cold water to prevent further cooking. Drain and set aside.
- Cook the peas in boiling, salted water for 3 minutes, then drain. Refresh in cold water and drain again.
- Put the butter and vegetable stock in a pan over a medium heat. Add all the vegetables except the asparagus spears and toss carefully with a wooden spoon to heat through, taking care not to break them up.
- Stir in the cream, allow the sauce just to heat through and season well with salt, pepper and nutmeg.
- Transfer the pasta to a warmed serving dish and stir in the chopped parsley. Spoon the sauce over, and sprinkle on the Parmesan. Arrange the asparagus spears in a pattern on top. Serve hot.
Calories: 482 kcal
Carbohydrates: 65 g
Protein: 18 g
Fat: 19g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 43 mg
Sodium: 209 mg
Potassium: 1132 mg
Fiber: 10 g
Sugar: 11 g
Vitamin A: 2761 IU
Vitamin C: 187 mg
Calcium: 178 mg
Iron: 5 mg