Pasta Primavera
Ingredients
8 ounces thin asparagus spears, cut in half
4 ounces snow peas, topped and tailed
4 ounces whole baby corn
8 ounces whole baby carrots
1 small red bell pepper, seeded and chopped
8 scallions, sliced
8 ounces torchietti or other pasta cuts
2/3 cup cottage cheese
2/3 cup low-fat yogourt
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley milk (optional)
1 tablespoon snipped chives salt and freshly ground black pepper sun-dried tomato bread, to serve
Instructions
Step 1
Cook the asparagus spears in a pan of boiling salted water for 3-4 minutes. Add the snow peas halfway through the cooking time. Drain and rinse both under cold water.
Step 2
Cook the baby corn, carrots, pepper and scallions in the same way until tender. Drain and rinse.
Step 3
Cook the pasta in a large pan of boiling salted water until tender.
Step 4
Put the cottage cheese, yogurt, lemon juice and parsley into a food processor or blender. Season with salt and pepper, then process until smooth. Thin the sauce with a little milk, if necessary.
Step 5
Put the sauce in a large pan with the pasta and vegetables, heat gently and toss carefully. Transfer to a warmed serving plate, sprinkle the chives over the top and serve with sun-dried tomato bread.
