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• Bring a large pot of water to boil with a pinch of salt.
• In a skillet, add olive oil and sauté the onion until tender over
a medium-high heat.
• Turn the heat down to medium; add mushrooms, salt and pepper
and sauté until golden and tender.
• Next, add wilting greens and sauté, stirring often until just wilted.
Set aside.
• Meanwhile, whisk two eggs in a small bowl. Set aside.
• When the large pan of water comes to a boil, add the spaghetti and stir.
Turn the heat down and cook until spaghetti is cooked to al dente.
• Add the fresh peas, sugar peas and asparagus to the boiling spaghetti
pot and cook for one minute. Drain pasta and vegetables.
Return to the pot and turn heat off.
• Pour egg/mushroom mixture over the pasta and gently stir to
coat the pasta. Add cracked pepper.
• Place on a platter or bowl and sprinkle with parmesan,
lemon zest and parsley.
Spaghetti with fresh peas
& asparagus
Ingredients
Method
400g whole wheat spaghetti pasta
2 tbsps fresh peas
2 tbsps sugar peas
3 asparagus tips
1 sweet onion, diced
100g mixed mushrooms,
sliced or quartered
100g spinach, wilted
1 tbsp olive oil
Pinch of salt and pepper
2 eggs
50g parmesan (optional)
Lemon zest (optional)
Parsley, chopped (optional)
Celebrate the coming of Spring the Italian way with our healthy version
of a calorific pasta dish. This recipe uses in season ingredients that are
packed with essential vitamins.
Servings
4
Calories
285
Fat
6g
Protein
14g
30
MINS