Summer Veg Pasta

Published on in dinners

This is a bit of ‘whatever you’ve got’, just add whatever oyu like, just keep it light.

 

Serves 4

 

Ingredient

Ingredients

  • 1tbsp oil

     

  • 2 onions, diced

     

  • 4 garlic cloves, crushed

     

  • 80g frozen peas

     

  • 80g frozen broad beans

     

  • 80g tenderstem broccoli

     

  • 6 cherry tomatoes

     

  • juice and zest of one lemon

     

  • Left over chicken if you have any

     

  • Small bunch of parsley, chopped

     

  • Seasoning

     

  • Parmesan

     

  • Pasta to serve

Directions

  1. Bring a pot of water to the boil and blanch the broccoli, peas and broad beans for a few minutes. Drain and set aside.
  2. Heat the oil in a pan and fry the onion and garlic until soft and browning, add the cooked veg and stir well. Add the lemon juice, rind and seasoning.
  3. Sir in the herbs and cooked chicken (if using).
  4. Meanwhile cook and drain the pasta, reserving a little of the water (add this to the veg mix) Toss well and serve with plenty of parmesan.

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