Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1teaspoons cornflour
- 30grams butter
- 1 cup frozen peas
- 1 red onion, thinly sliced
- 3 zucchini, halved lengthways, thinly sliced
- 4 lemon, finely grated rind and 1/4 cup juice
- 400grams orecchiette pasta
- 60grams spinach leaves, shredded
- 100grams goat’s cheese, crumbled (to serve)
- 2tablespoons olive oil
- 300milliliter light thickened cream
Nutrition per serving
3380kJ / 805Cal
3380 Kilojoules or 805 Calories
39% of daily energy intake*
Protein
23.8grams
Fat
38.0grams
Carbs
92.0grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook pasta in a large saucepan of boiling, salted water until al dente. Drain, return to pan and keep warm.
Step 2 of 3
Heat butter and oil in a large frying pan over medium heat. Add onion and zucchini and cook for 4 minutes or until softened. Combine cream and cornflour in a jug. Add to pan with peas, lemon rind and juice, and bring to a simmer. Add spinach and cook for 2 minutes or until just wilted.
Step 3 of 3
Add sauce to pasta and toss well to combine. Top with cheese and season with cracked black pepper.
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