This zesty, creamy dish is also great with spaghetti.
(138 votes)
Cook: 20 Mins
Serves: 4
Price: £1.36 per serving
Nutritional Information
Each 465g serving contains
Energy
2446kj
584kcal
2446kj
584kcal
29%
Fat
14g
14g
Med
19%
19%
Saturates
6.2g
6.2g
High
31%
31%
Sugars
7.3g
7.3g
Low
8%
8%
Salt
0.53g
0.53g
Low
9%
9%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
526kj/126kcal
Typical energy values per 100g:
526kj/126kcal
Ingredients
500g pack Asda Fresh Egg Tagliatelle
1 small onion (finely chopped)
1 tbsp olive oil
2 courgettes
200g frozen peas
2 x 300g cans cannellini beans in water (drained)
100ml reduced-fat crème fraîche
1 Lemon (grated zest of, plus 1 tbsp juice)
50g Parmesan (grated)
Method
1
Add the tagliatelle to a pan of boiling water, bring back to the boil and simmer, uncovered, for 4 minutes. Drain and return to the pan.
2
Meanwhile, fry the onion in the oil over a medium heat for 3-4 minutes, stirring until soft.
3
Top and tail the courgette and cut into ribbons with a peeler or sharp knife. Add to the onion with the peas and beans. Cook for 2-3 minutes.
4
Stir in the crème fraîche, lemon zest and juice. Add to the pasta and toss. Serve topped with Parmesan and ground black pepper.