Spaghetti Primavera
By OcadoLife
Published on 04 November 2022
A quick and light pasta supper made with frozen tenderstem broccoli, peas and shallots. Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 400 g of spaghetti
- 250 g of frozen tenderstem broccoli
- 200 g of frozen peas
- 1.5 tbsp of olive oil
- 2 tsp of chopped garlic
- 200 g of half-fat crème fraîche
- 1 lemon, zest and juice
- 4 tbsp of chopped basil
- 40 g of parmesan
- 2 tbsp of diced shallots
Method
Step 1
Bring a large pan of salted water to the boil. Once boiling, add the pasta and cook according to pack instructions (roughly 10 mins). Add the tenderstem and peas to the pan for the final 2 mins of cooking time.Step 2
Meanwhile, heat the oil in a large frying pan. Add the shallots and cook for 3-4 mins, until softened, then add the garlic and cook for a further 2 mins, until fragrant. Stir in the crème fraîche, lemon zest, half the lemon juice, the basil and half the parmesan. Remove from the heat and set aside.Step 3
Drain the pasta and vegetables, reserving a mugful of the cooking water.Step 4
Stir the pasta and veg into the crème fraîche mixture, loosen with a little pasta water and season to taste with pepper and extra lemon juice. Serve scattered with the remaining parmesan.