Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 250grams asparagus, trimmed and cut into 5 cm lengths
- 125grams sugarsnap peas
- 400grams dried fettuccine
- 200grams baby zucchini
- 150grams button mushrooms
- 1tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 4tablespoons lemon juice
- 2teaspoons chopped tarragon, chopped
- 2teaspoons parsley, chopped
- 100grams smoked mozzarella cheese, diced
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2280kJ / 545Cal
2280 Kilojoules or 545 Calories
26% of daily energy intake*
Protein
25.5grams
Fat
13.8grams
Carbs
77.2grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook the asparagus and sugarsnap peas in a saucepan of boiling water for 3-4 minutes, then drain and refresh under cold running water. Drain well and set aside.
Step 2 of 4
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Step 3 of 4
Meanwhile, halve the zucchini lengthways and cut the mushrooms in half. Heat the oil in a large frying pan, add the onion and garlic and cook for 2-3 minutes. Add the zucchini and mushrooms and cook, stirring, for 3-4 minutes. Stir in the asparagus and sugarsnap peas and cook for 1-2 minutes before adding the lemon juice and herbs.
Step 4 of 4
Drain the pasta and return to the pan. Add the vegetable mixture and mozzarella and season to taste with salt and pepper. Toss gently to mix and serve.
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