On Friday my mother-in-law came bearing gifts from her allotment (well she's got two but that's a very long story!). The produce was so fresh that I changed my original dinner plan (slow cooker spag bol) so I could use these gorgeous veggies in a summer pasta dish. This would work well with other veggies and herbs, so adapt it to suit what you have. It turned out to be a really filling meal and hubby didn't even notice the lack of meat, although you could always add in some bacon if you wanted, or maybe salmon.
Ingredients: to serve 2
250g Pasta
Handful Sugar Snap Peas
A few stems of Purple Sprouting Broccoli
1 Courgette, halved and then sliced into half moons
2 Spring Onions, sliced
Basil leaves
100g Cream Cheese
50g Parmesan, grated
Juice of half a Lemon
Salt and Pepper
Method:
Step 1: In a frying pan, gently cook the courgette and spring onion until soft.
Step 2: Meanwhile cook the pasta in a pan of salted water and add the sugar snaps and broccoli for the last 3 minutes of cooking. Drain.
Step 3: Toss the pasta and veg into the frying pan with the courgette and spring onion, with about 4 tbsp of the pasta cooking water. Stir in the cream cheese, Parmesan, lemon and basil leaves and stir until the cream cheese has melted. Season.
5 comments:
I am loving all the creamy, cheesy goodness with the garden veggies Beth.
Right now anything healthy gets my vote!
Maria
x
It's often difficult to decide what to do when you're not getting enough from the garden to provide two portions of any one veg - I'll keep this idea in mind.
I used the first pickings of our garden veg - courgettes, mange tout and chard - with pasta and pesto. The courgettes and chard also made a good tortilla/frittata with red onions and goat's cheese.
The frittata sounds fantastic Suelle
Looking fantastic - as per usual ;0)
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