Pasta with vegetables in a herb sauce

Serves: 4
Prep time: 15 mins
Cook time: 15 mins

Ingredients

• 250g dried pasta shapes whatever shape you like
• 1 tsp vegetable oil
• 5 spring onions trimmed and chopped
• 100g sugar snap peas or green beans sliced
• 200g broccoli broken into small florets
• 1 peppers, any colour deseeded and chopped
• 75g frozen peas defrosted
• 3 handfuls cherry tomatoes halved
• 200g lower fat soft cheese with garlic and herbs
• 50ml semi-skimmed milk
• 1 lemon (a teaspon of the finely grated zest)

Recipe method

1. Cook the pasta in boiling water for 10-12 minutes, or according to the instructions on the packet, until just tender.

2. Meanwhile, heat the oil in a large non-stick frying pan or wok, brushing it over the surface. Add the spring onions, sugarsnap peas or green beans, broccoli and red or yellow pepper and stir fry for 3-4 minutes, or until softened. Stir in the peas and tomatoes, then turn off the heat.

3. Drain the cooked pasta, reserving 2 tablespoons of the cooking water. Return this cooking liquid to the saucepan and add the soft cheese, milk and lemon zest. Heat, stirring with a whisk, until the sauce is hot and smooth.

4. Tip the pasta and cooked vegetables into the sauce and stir gently for 1-2 minutes to heat through.

Tip 1: Finish off each portion of pasta with 2 tsp of finely grated reduced-fat cheese, if you like.

Tip 2: Use plain low-fat soft cheese if your children don't like garlic.

This recipe is from Change4Life as part of their 'Be Food Smart' campaign; helping you make food choices to reduce salt, sugar and salt in your diet. See more 'Be Food Smart' recipes in our healthier recipes, view our healthier big dealsor read our blog for tips and advice.

Nutritional information:
Per adult portion (i.e. 1/4 recipe)
317kcals
16g protein
8g fat of which 3g saturates
46g carbohydrate of which 9g sugars
5g dietary fibre
254mg sodium
0.6g salt